Strawberry Cream Cheese Pie
If you buy strawberries in Minnesota in the winter time, chances are they will not keep for very long. It’s pretty much the same with apples, or any other fruit. Since I am having a hard time remembering that the number of household members around here has seriously decreased, I still buy and make too much food. This results in a large amount of fruit and vegetables that has to be cooked before it’s too late to do anything else with it. This past week it was strawberries and apples.
Apple pie is never a problem. I used to make at least 20 pies a week for a coffee house when I lived in Israel, and can quickly toss them together. There is rarely enough for more than two pies which I give to my daughters, but if there is, my huge freezer always has room for a pie or two.
Then I needed to come up with an idea for the strawberries. I considered making a strawberry pie. I have never made a strawberry pie, and wasn’t sure that it really sounded all that good, but there’s a first time for everything. However, after I cleaned them, I discovered there weren’t quite as many as I had thought and had to come up with a different idea. I looked up a few recipes, but nothing sounded just right. This is the point where I decided to just wing it and see what I came up with. Below, you will find my recipe for the result. It was pretty yummy.
Strawberry Cream Cheese Pie
2 cups sliced strawberries
1/3 cup sugar
1 tbsp. water
Place all the ingredients in a saucepan and cook on medium heat for about 5 minutes or until the strawberries are tender. Mix 1 tbsp. cornstarch and 2 tbsp. water together. Stir into the strawberry mixture to thicken into a glaze like substance. Add a little more if needed, some berries have more juice than others. Set aside until it’s cool.
Graham Cracker Crust:
Ok, there are lot’s of ways to make a graham cracker crust. This is my favorite, you can use your own recipe if you’d rather.
2 packages of Graham Crackers
1/2 cup soft margarine
Crumble the cookies into a food processor. Cut the margarine into it. Put the lid on and give it a whir until it’s all chopped up and combined. Then press it into a pie dish. I use whatever is left for a garnish.
Cream Cheese Filling:
1 8oz. package of softened cream cheese
1 14oz. can of sweetened condensed milk
1/2 tbsp. lemon juice
1 package instant vanilla pudding
4 oz. cool whip
Place the cream cheese and lemon juice in your mixing bowl and mix for a few minutes until fluffy. Slowly mix in the sweetened condensed milk. Turn the mixer on low and slowly add the vanilla pudding. Once the ingredients are combined, turn the mixer on high until the mixture is fluffy. Turn off the mixer, add the cool whip. Turn the mixer on low, mix just until all the ingredients are combined.
Pour the filling into the pie crust. Spoon the cooled strawberries over the top of the pie. Garnish with extra graham cracker crust crumbs if desired. Refrigerate for at least 2 hours. Enjoy!