Next time, I think I will leave out the blueberries and just use strawberries and raspberries and it will be a more traditional color for a strawberry pie.
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- 1 c
- 3 pt
- fresh strawberries
- 2 c
- 1/3 c
- sugar plus 2 tablespoons
- 2 tsp
- prebaked pie crust for 1-crust pie
- 8 oz
- cream cheese, softened
- 2 c
- heavy whipping cream, divided
- 1/2 tsp
1Combine the blueberries, 1 pint of the strawberries, and raspberries, 1/3 cup sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook until the berries break down and give up their juices, 4-5 minutes. Take the berries off the heat and blend them. I used an immersion blender. Then strain to remove as many of the seeds as possible. Let cool but not get cold and too thick to put on the pie.
2While the berries are cooling, beat the remaining 2/3 cup of sugar and the cream cheese with a mixer until smooth and light. Add one cup of cream and vanilla extract, and beat on medium-high speed until smooth and almost the consistency of whipped cream.
3To assemble the pie, spoon the cream cheese mixture into the pie crust and smooth it out. Place the remaining 2 pints of cleaned strawberries, either whole or sliced, on top of the cream cheese mixture. Then place the berry sauce over the strawberries.
4Whip the remaining cream with the remaining 2 tablespoons of sugar, and garnish the top of the pie with the cream.