I found this recipe in my Betty Crocker cookbook, but made a few changes. Enjoy!
:-)
I made this for a dessert fellowship our church had last Sunday evening. It was SO GOOD. Yummy. I would have liked a whole pie to myself! As it is, I only got a sliver!
Baked Pie Crust
1 1/2 quarts strawberries
1 cup sugar
3 TBS cornstarch
1/2 cup water
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
1. Prepare baked pie crust. (Use your favorite pie crust recipe.)
2. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
3. Beat cream cheese until smooth. Spread in pie shell. (Note: I added 1/2 cup sour cream and 1/3 cup sugar to the cream cheese, and beat until smooth. It was divine! If you beat in the sour cream and sugar, you'll have a little too much filling.) Fill shell with remaining strawberries (the recipe doesn't say to slice them, but I sliced mine and sprinkled a little sugar over them). Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Refrigerate any remaining pie.
Substitutions: Use 5 cups peaches; or use 6 cups raspberries.
5 comments:
Oh yum. That sounds SO good!
Yumm, that sounds so delish! Thanks for the recipe!
Thanks Tammy! I will have to make this tomorrow! I have some strawberries in the fridge that were just waiting to be made into a pie.
OH YUM!! Here it is, amost 10:00 at night and I am SO hungry from reading about your yummy strawberries!!! I will definitely be making this (and I will be using your changes, too)!!
His,
Mrs. U
My favorite! Fresh strawberry pie in a shortbread crust.
I've already made one this year but strawberry season's running late... maybe it's time for another before they disappear?
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