Prep Time::20 mins
Additional Time:: 2 hrs 15 mins
Total Time:: 2 hrs 35 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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1 (8 ounce) package cream cheese, softened
½ cup powdered sugar
¾ teaspoon vanilla extract
1 (9 inch) baked pie crust
1 quart fresh strawberries, hulled and halved
¾ cup white sugar
3 tablespoons cornstarch
½ cup water
Directions
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.
Cook's Notes:
Make sure you use sweet strawberries. It may seem obvious, but the first time I did this recipe, they weren't quite in season and so a little tart, and it wasn't as good.
I prefer to cut the strawberries in half so that there are smaller bites. I find the whole strawberries, while they look nicer, tend to be more difficult when I'm trying to cut or eat the pie. Personal preference.