Sunday, July 12, 2009

Strawberry Cream Cheese Pie

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Here is a delicious strawberry cream cheese pie recipe that resembles and tastes like those cute little tarts you would get at a French bakery. The shortbread crust turns out flakey even though the dough is pressed into the pan. I added the fresh blueberries (optional) on top for added color. I would definitely make this recipe again. Here are Tim and Michelle enjoying a taste.


2 cups flour
2 sticks butter, cut into small pieces
1/2 cup powdered sugar
1/4 tsp baking powder

8 oz. cream cheese, softened
1/3 cup sugar

1-1/2 to 2 lbs. fresh strawberries, hulled and halved

1 cup strawberries, crushed
3/4 cup water
3 T cornstarch
1 cup sugar

To make the crust, blend flour, butter, powdered sugar and baking powder in a food processor, just until blended and until the moist crumbs stick together. Press the dough into a pie pan until it is 1/4" thick on the bottom and sides of pan (You may have excess dough depending on the size of the pan. If so, just discard it.). Freeze crust for 10 min. Using a fork, prick the crust all over. Bake at 350 degrees for 15 min. until golden brown. Cool completely in pan.

To make filling, in a medium bowl, mix the cream cheese and 1/3 cup sugar until smooth. Spread into the cooled baked crust.

To make the glaze, crush the strawberries to make 1 cup. Add water, cornstarch and 1 cup sugar to the strawberries in a sauce pan and cook over medium heat until it thickens. Cool it down to room temperature. Arrange the halved strawberries on top of the cream cheese filling, then brush the glaze on top of the strawberries using a pastry brush. (You will have extra glaze leftover as this recipe makes a lot of glaze. You can serve it over vanilla ice cream as a strawberry sundae. Yum.) Refrigerate for one hour before serving. This pie can be made up to 6 hours in advance.

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