Bianca Strand Recipe

Grandma's Strawberry Cream Cheese Pie

By Bianca Strand bstrand26


Recipe Rating:
 2 Ratings
Serves:
Makes 4 Pies
Prep Time:
Cook Time:

Bianca's Story

Wonderful memories come with this recipe from when my brother and I were little saplings. Some of our favorite stories of Gramma are when she would make this pie. Every time I take a bite, I can't help but smile, and every time my brother comes for a visit from wherever he is stationed by the Air Force, we HAVE to make this pie! Also, Great for summer or Valentines Day!
***********************************
Cut recipe in 1/2 for 2 pies instead of 4. Beware, two pies might not be enough! ;)

Ingredients

1 pkg
strawberries, fresh
16 oz
cream cheese
1 pkg
strawberry gelatin (large) or 2 small packages
1 pkg
flavorless gelatin small package
14 oz
condensed milk (small can)
6 oz
4 graham cracker pie crusts (9 inch, ready to fill crumb crust)
Kitchen Crew

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Directions Step-By-Step

1
Prepare gelatin according to package directions. DO NOT put in fridge to cool. Stir mixture until properly diluted.
2
Add strawberries to blender. Cover blender and start at a lower setting (so as not to spill). Then add cream cheese packages and increase blender setting to mix strawberries and cream cheese well.
3
Once the strawberries and cream cheese packages are blended well, slowly add gelatin solution. Adjust blender settings appropriately so as not to spill over pie filling.
4
Just like gelatin, slowly add condensed milk to blender. Once container is empty, allow mixture to blend for approximately 30 more seconds. Mixture will be thick

Turn Blender off.
5
Pour contents evenly over 4 9-inch pie crusts. Cover filled pies with clear plastic cover and let sit in refrigerator for approximately 30-45 minutes. Pie filling will look slightly glossy when first poured in.
6
Eat and enjoy!

About this Recipe



  • Comments

  • 1-5 of 8
  • user
    Shelley Simpson Shellasim - Jan 26, 2012
    Sounds wonderful! Are the strawberries from a pint? Quart? Thanks :D
  • user
    Kim Cleaves KC2633 - Jan 26, 2012
    YUM!!
  • user
    Valerie Loan VLoan - Jan 27, 2012
    Looks perfect for Valentine's Day:-)
  • user
    Bianca Strand bstrand26 - Jan 27, 2012
    I usually do a pint, but a quart gives it a little extra tartness. :D
  • user
    Jean Campbell gwashington1961 - Jun 6, 2012
    Bianca, this is a glorious Pastel Fruit Pie! The color of the pie is creamy as a Chiffon Dessert would be. I think the suggested use of a quart of Strawberries is wise [remember they are calling for fresh berries not frozen or 'canned' - they do not need more liquid for the pie to set-up].

    Do make certain that you have a large enough blender to process all the ingredients. Or, you may have to use a food processor [failing a large enough blender], the last chance will be to blend as much as you can in 2 - 3 offerings. Add the fillings to a mega-large bowl. When all the filling ingredients are in the bowl, then you must use an electric mixer to finally combine everything together for a final mixing of all the total components for 30 - 45 seconds. You do not want any streaks of Cream Cheese, Condensed Milk, or Strawberry Gelatin!

    It is best to have the cloudy/creamy base to just highlight tiny specks of the fresh strawberries. If the pictures are accurate, you need at least one additional pint of berries. You have to remove the leaves, cut the whole berries in half. After filling each of the four crusts, you need to decorate the tops with a half berry on top of each area where you will be cutting each slice. This changes the basic recipe to 3 pints of fresh strawberries. [2 pints equal a quart + 1 pint for decoration]

    Thank you for posting this lovely recipe upon the JAP website. There are many members in JAP. They all watch for new ideas, or improvements in old ones. Best wishes for enjoying the recipes you find. LOL :-)