French Strawberry Pie
Yield
1 piePrep
20 minCook
7 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 3 | ounces |
cream cheese
|
|
| 3 | tablespoons |
cream
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
cornstarch
or arrow root |
|
| 1 | quart |
strawberries
fresh |
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 45 | ml |
cream
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
cornstarch
or arrow root |
|
| 0.9 | l |
strawberries
fresh |
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Bake pie shell (If frozen-7-9 minutes in 400℉ (200℃) oven); set aside to cool.
Blend cream cheese and cream until soft.
Spread over cooled pie shell.
Wash and hull berries.
Select ½ best ones; slice in half; set aside.
Mix sugar in rest; mash and rub through sieve.
Mix in cornstarch and a few drops of lemon juice.
Cook until thick, stirring constantly. Cool.
Put half over cream cheese in pie pan.
Arrange strawberries in the sauce, then pour the remaining purée over the berries and chill.
To serve top with sweetened whip cream.
