This Homemade Fresh Strawberry Pie Is Made With A Flaky Crust, Cheesecake Filling And Is Bursting With Fresh Strawberries. One Of Our Favorite Summer Desserts!
I'm eager to such an extent that berries are back in season! Strawberries and raspberries are unquestionably a portion of my preferred natural products, so I cherish any reason to prepare with them. This strawberry pie that I'm sharing today is the ideal pie for Summer BBQ's and I'll even cause it for Thanksgiving on the off chance that I to can discover new strawberries. The greater and juicer the strawberries, the better! The flaky hull matches so well with the sweet strawberry season and the lavishness of the cheesecake filling gives it that ideal velvety surface. So next time you get ready strawberries at the store, don't avoid making my preferred strawberry pie formula. It's SO great!
In case you're in a rush, you can generally utilize a pre-made pie outside and strawberry coat. I do love a decent graham saltine hull with this strawberry pie too… it tastes similarly as delightful! When making the pie formula, I utilized every crisp fixing and the new Dash of That white pie dish and estimating cups found at Kroger. Dash of That is a product offering for individuals who love to cook and engage utilizing instruments that offer present day capacity and request. The line incorporates great cookware, bakeware, prep and serve product at an open value point. Accessible at Kroger and Fred Meyer/Marketplace stores.
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INGREDIENTS
- 1 baked pie crust (completely cooled)
- 2 pounds strawberries (washed, hulled and dried)
- 8 ounce package cream cheese, softened (1 block)
- 1 1/2 cups granulated sugar (divided)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- Zest from 1/2 lemon (optional)
- 1 cup water
- 2 Tablespoon cornstarch
- 3 ounces strawberry gelatin (1 package)
INSTRUCTIONS
- Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth. Add the whipping cream and vanilla and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust.
- Place the strawberries on top of the cream cheese layer. I like to layer two rows of sliced strawberries and one row of whole strawberries, however you could add all sliced to make it easier.
- In a small sauce pan, heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick. Remove from heat and stir in gelatin. Stir for one minute, or until the gelatin has dissolved. Then pour evenly over the top of the strawberries, making sure they all get coated with the glaze.
- Refrigerate for 2 to 4 hours, or until it has set. Store in the refrigerator until ready to serve. Slice and enjoy!
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