- 9 " pie shell homemade or purchased, unbaked
- 8 Oz 8 oz cream cheese softened
- 1/4 C powdered sugar
- 1/2 Tsp vanilla extract
- 1/4 C granulated sugar
- 2 Tbsp cornstarch
- 1 C Washed, hulled, mashed fresh strawberries (1-2 C unprocessed)
- 1 Qt Strawberries Washed, Hulled, sliced
- 1 Tbsp lemon juice
Roll out pie dough and line pie pan, crimp the edges as desired and place in refrigerator to chill for 30 minutes.
Begin preheating oven to 350 degrees while the crust chills.
Place a piece of aluminum foil in the chilled pie shell, then fill with dried beans or rice and bake the crust for 20-25 minutes, then remove beans and foil and continue baking for another 8-10 minutes until crust is baked and edges are golden. Set aside to cool.
Beat cream cheese, powdered sugar, and vanilla together until smooth. Spread in the bottom of the baked and cooled pie crust.Place in fridge to set while you prepare the strawberry layer.
Whisk the sugar and cornstarch together so there are no lumps of cornstarch. Combine the sugar, cornstarch and mashed strawberries in a medium pot. Cook over medium heat stirring often until mixture comes to a boil and cook for an additional minute to fully thicken and transfer to a cool bowl so it will cool faster.
Once the sauce has cooled to lukewarm, fold in the strawberry slices. Pour strawberry filling on top of cream cheese layer.
Let the pie set in the fridge for at least 3 hours before slicing and serving.
Enjoy this pie with some freshly whipped cream. We hope you love it as much as Anne does!