Fresh Strawberry Cream Cheese Pie My Way Food

CREAM CHEESE STRAWBERRY PIE

Steps:

• Mix cream cheese, milk, almond extract and sugar in a mixer until well blended. Spread in bottom of pie shell.
• Place the fresh strawberries on top of the cream cheese mix.
• In a sauce pan combine water (1/4 cup), 2 cups fresh/frozen strawberries, sugar and warm through until the strawberries are soft enough to mush. In a small bowl add a bit of water to the corn stach and stir until dissolved. Add to strawberry sauce and continue stirring over heat until the sauce thickens and turns clear. This may take 2-4 minute Add more water if too thick, Remove from heat and stir in butter.
• Pour strawberry sauce over the cream cheese + strawberries. Let set and cool before serving.

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.

SUPER SIMPLE STRAWBERRY CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese until fluffy.
• Gradually beat in milk until smooth.
• On low speed, beat in water and pudding mix until smooth.
• Fold in half of the whipped topping and strawberries.
• Pour into crust.
• Chill 2 hours until set.
• Garnish with remaining topping.
• Serve.

MY FAVORITE FRESH STRAWBERRY PIE

Steps:

• Combine sugar and cornstarch; set aside.
• Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.
• In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.
• Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
• Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.
• Stand the uncooked whole berries, stem end down, on top of cream cheese.
• Pour hot cooked berries over whole berries.
• Refrigerate until set, about 3 hours.
• Garnish with whippped cream and serve.