Strawberries and Cream Pie Recipe
This simple pie depends almost entirely on berries for its flavor, so the fruit should be peak-season perfect. When made with fresh strawberries straight from the farmer’s market, it’s a show-stopper.
Ingredients
| 1 | recipe | baked and cooled graham cracker crust |
| 8 | ounces | cream cheese, room temperature |
| 1/4 | cup | heavy cream |
| 1/2 | cup | sugar |
| 2 | tablespoons | fresh lemon juice |
| 1 | teaspoon | vanilla |
| 1 | recipe | strawberry glaze |
| 2 | pints | medium to large strawberries, sliced flat across the bottom* |
| *Buy strawberries at your local farmers market, an independent produce dealer or farm stand for best flavor. Supermarket berries are often pretty, but tasteless. |
Directions
- Fit your electric mixer with the paddle attachment and whip the cream cheese, sugar, lemon and vanilla at medium speed until smooth—approximately one to two minutes.
- Remove the paddle and insert the whisk attachment. Pour in the cold cream, and beat at medium speed until mixture just forms stiff peaks.
- Spread the mixture over the bottom of the prepared pie crust.
- Cover with plastic and refrigerate 4–6 hours until well chilled.
- Remove from the refrigerator and spread 2/3 cup of the glaze over the top of the cream filling.
- Arrange the strawberries on top of the pie and brush each with the glaze. Pour the remaining glaze over the pie.
- Chill for at least four, but not more than 12 hours before serving.
Preparation Time:
Approximately 20–25 minutes plus 8–18 hours downtime.
