HOW TO MAKE STRAWBERRY CREAM CHEESE PIE
This homemade strawberry cream cheese pie with a graham cracker crust, a layer of sweetened cream cheese, and sliced strawberries on top. There is no Jello, gelatin, or other artificial additives used in the preparation of this pie. Instead, a simple strawberry sauce is used as a sweet glaze for the berries.
It’s no secret around here that I have no self-control when it comes to eating sweets. Cookies, cakes, and pies, especially strawberry cream cheese pies, need to be removed from the premises as quickly as possible; otherwise, it will only be a matter of time until I will be unable to pass through any of our doorways.
In this strawberry cream cheese pie, no Jello nor gelatin will be used; instead, there will be no artificial tastes, only the natural, succulent flavor of fresh berries. Even though there is no baking required for this pie, you will need to get out of a pot in order to make the strawberry sauce. Don’t worry, it won’t take long; it should just be a few minutes.
HERE IS WHAT YOU’LL NEED:
A prepared 9″ graham cracker crust.
THE STRAWBERRY TOPPING INGREDIENTS:
5 to 6 Cups.Of quartered strawberries.
100 grams.Of sugar.
2 Tbsp.Of cornstarch.
1 Tbsp.Of lemon juice.
FOR THE CREAM CHEESE LAYER; I USED:
225 grams.Of cream cheese – softened.
65 grams.Of powdered sugar.
½ Tsp.Of vanilla extract.
235 ml.Of heavy cream.
Over medium-low heat, mix 280g of strawberries, 2 cups of sugar, cornstarch, and lemon juice in a small pot. Stirring is required until the strawberry juices are released.
Make the strawberry puree by mashing the strawberries with a potato masher until they are nearly liquid. Raise the temperature to medium-high, and while stirring frequently, bring the liquid to a boil.
After one minute of boiling, during which time you should continue to stir the mixture regularly, remove it from the heat and transfer it to a new container that can withstand heat. Remove from the oven and set aside while you create the cream cheese layer.
Beat the cream cheese, powdered sugar, and vanilla extract together in a medium-sized bowl until they are all mixed together.
In a separate bowl that has been well cleaned, whip one cup of heavy cream until it forms firm peaks. Combine by folding into the cream cheese mixture; the end result will be a combination that is thick and airy.
After spreading evenly into the prepared graham cracker crust, put it in the refrigerator to chill for the remaining time that your strawberry mixture is cooling.
When the combination of strawberries has cooled down to room temperature, add the remaining strawberries and give it a good stir. Pour over the cream cheese layer while mounding or heaping the strawberries in the direction toward the center of the dish.
Place the dish back in the refrigerator and let it chill for at least four hours, ideally overnight, before cutting it into slices and serving it.
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