Strawberry Pie With Cream Cheese Recipes

STRAWBERRY CREAM CHEESE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY CHEESE PIE

Steps:

• Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes.
• Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage.
• Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature.
• Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm.
• Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.

GLAZED STRAWBERRY CREAM CHEESE PIE

Steps:

• Mix together the cream cheese, 1/2 cup of the sugar, eggs, and vanilla until light and smooth.
• Spread into the prepared graham cracker crust.
• Bake in a preheated oven at 350 F for 35-40 minutes (Cover crust with a pie shield or a ring of foil if it starts to overbrown).
• As soon as the pie comes out of the oven, immediately spread the sour cream on top.
• Cool completely.
• Place the best looking whole strawberries (tips upward) across the surface of the pie (save some for the topping).
• Mash any remaining berries and combine with 1 cup water in a small pan; cook for 5 minutes.
• Pour through a sieve and return the sieved juices back to the pan.
• Mix the remaining 1/4 cup sugar with the cornstarch and add to the berry juice, along with lemon juice.
• Cook, stirring constantly, until thickened and clear.
• Add a few drops of red food coloring; let cool.
• Carefully spoon glaze over the pie, then chill pie well before serving.

STRAWBERRY PIE WITH CREAM CHEESE

Steps:

• You will need one 9 -inch baked pie shell.
• Wash, drain and hull strawberries. Beat cream cheese with a fork. Spread cream cheese over the bottom of the baked pie shell, I found if the shell was a little warm it spread nicely. Divide strawberries and put 1/2 onto cream cheese covered pie shell. The recipe called for placing strawberries whole but I quartered mine. Mash remaining strawberries and measure to make 1 1/2 cups if not add water to make that amount. In saucepan mix granulated sugar, with cornstarch gradually add mashed strawberries and lemon juice cook medium heat until thickened -5 to 7 minutes. Remove heat and cool. When cool pour over strawberries in pie shell . Whip cream with confectioners sugar until holds shape and spoon over cooled pie.
• I made this pie for my husband with Splenda and got the same results so this would make a good sugar-free dessert.