Strawberry Cheesecake Pie
Submitted by Warden
Strawberry cheesecake pie layers a tangy lemon-cream cheese filling in a flaky crust, piled with fresh strawberries and topped with a glossy cooked strawberry glaze. Part cheesecake, part strawberry pie, all chilled.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
1 hrsThis pie is the best of two worlds: the tangy richness of cheesecake and the bright, glossy fruit of a fresh strawberry pie.
It starts with a homemade oil-based crust, an easy press-and-roll pastry that bakes up flaky without the fuss of cutting in cold butter. Chilling it before baking helps it hold its crimped edge.
The filling is a no-cook cream cheese layer beaten with sugar and plenty of fresh lemon, zest and juice both, which keeps it from being too sweet and balances the berries.
Fresh strawberries pile on top, then the showstopping finish: a cooked glaze of frozen strawberries, sugar, and cornstarch simmered until thick and glossy, poured over to set the fruit in a jewel-bright layer.
A good chill firms everything up, and you slice into a pie that tastes like summer.
Pro Tips
- Chill the crust before baking, as the recipe directs, so it keeps its shape and crimped edge.
- Cool the strawberry glaze completely before pouring it over the fresh berries, or it will melt the cream cheese layer.
- Chill the finished pie until fully set for clean slices.
Variations
- Use a graham cracker crust for an even more cheesecake-like base.
- Swap in raspberries or mixed berries for the topping and glaze.
- Add a layer of whipped cream, or a splash of vanilla to the filling.
Ingredients
Directions
Preheat oven at 350℉ (180℃).
To prepare crust, prepare a 9 inch pie pan with cooking spray and flour.
Place flour in a bowl and drizzle with oil.
Use a pastry blender to evenly distribute the oil and produce a mixture the consistency of coarse cornmeal.
Sprinkle on the water, 1 tablespoon at a time, and continue mixing until you can gather the dough into a ball.
Roll the dough into a 11 inch circle onto a floured surface.
Patch any cracks that may form, but otherwise try not to handle the dough more than necessary.
Transfer the dough to prepared pie pan.
Trim the dough, leaving a 1 inch overhang.
Crimp the overhanging dough into a decorative edge.
Chill the crust 20 minutes. To prepare filling, in a mixing bowl, combine cream cheese, ½ cup sugar, lemon peel, and juice until creamy.
Spread mixture into pie shell and top with fresh strawberries.
In a saucepan, cook frozen strawberries, remaining sugar, and cornstarch until bubbly then cook two minutes more.
Cool completely; pour over strawberries in pie shell.
Chill.
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