Strawberry Cream Cheese Pie
Tara Guthrie Lucas
3 lbfresh strawberries, fully ripe
1shortbread cookie pie crust, keebler ready made
4 ozcream cheese, softened
3/4 cwhite granulated sugar
How to Make Strawberry Cream Cheese Pie
- Mix cream cheese and milk with small wire whisk until smooth and well blended. Spread on bottom only of ready made pie crust.
- Wash and cap strawberries. Drain well and pat dry with paper towels. Take half of the strawberries (leave whole) and arrange on top of cream cheese layer in pie crust, covering bottom of pie crust completely.
- Chop the remaining half of the berries. Combine chopped berries, sugar, and cornstarch in medium saucepan. Cook over medium high to medium heat, stirring occasionally, until filling is very thick and glossy. Set aside to cool.
- Pour cooled filling over berries in pie crust. Chill in refrigerator about four hours or until chilled completely. Keep refrigerated. Serve with a dollop of whipped cream.