i’m in the mood for pie lately. i don’t know why…maybe i was subconsciously influenced by pioneer woman when she was chatting about refrigerator pies a few weeks ago. hmm. anywho, i couldn’t help but make this strawberry cream pie that i saw on this lovely site. light and fluffy and super delicious, i could barely get a shot of it before it was gone. so easy the kiddos could help make it, but yummy enough to serve for an evening summer bbq with friends.
strawberry cream pie
(it looks like a long recipe, but it’s actually really quick to make.)
graham cracker crust:
1 1/4 cups graham cracker crumbs (1 package of graham crackers)**
1/4 cup sugar
6 tablespoons butter, melted
combine all the ingredients and press firmly into a 9″ pie plate. bake at 375 for 5-8 minutes, or till the edges are slightly browned. cool.
just do what i did and buy a pre-made crust.
** GLUTEN-FREE NOTE: you can either use gluten-free cookies in place or the graham crackers, or a pre-made gluten-free crust.
1 cup strawberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup water
crush the strawberries. (i did this by cutting off the stems, putting the berries in a ziploc bag, and handing the kids a kitchen hammer.) combine the sugar and cornstarch in a small pot, then add the water and crushed berries. cook and stir over medium heat till slightly thickened. strain and cool.
6 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, whipped
blend the cream cheese and sugar, then add the vanilla. fold in the whipped cream, spread the filling evenly over the cooled crust, and top with cut-up or whole (stem-side down) strawberries. spoon the glaze on top of the berries, and chill your sweet little pie for 3 hours. yum!