Fresh Strawberry Cheesecake Pie

Strawberry Cheese Pie
Diana Rattray
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 8 to 12 Servings
Ratings

This extraordinary strawberry pie is finished with a layer of fresh strawberry glaze over a sweetened baked cream cheese filling. Need I say more?

Use a baked graham cracker pie crust for this recipe, homemade (deep dish or large) or purchased.

What You'll Need

  • 2 large eggs
  • 1/2 granulated cup sugar
  • 1 tablespoon all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup evaporated milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 9-inch graham cracker crust, baked, or use a large purchased graham cracker crust
  • Strawberry Glaze
  • 1 pint fresh strawberries, washed and hulled
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • few drops red food coloring, optional

How to Make It

  1. In a mixing bowl, beat eggs until thick and light lemon yellow color. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
  2. In the same bowl, beat the cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat just until blended.
  1. Pour mixture into the graham cracker crust. Bake at 325 F for 25 to 30 minutes. Cool completely on a wire rack.

Strawberry Glaze

  1. Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over the cooled cheesecake.
  2. Crush enough remaining strawberries to make 1/3 cup; put in a saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree.
  3. Return the 1/2 cup puree to the saucepan. Mix together the 2 tablespoons of sugar and cornstarch and then stir into the puree in a saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly; spoon evenly over strawberries on cheesecake.
  4. Cool and store, covered, in a refrigerator.

See Also  7 Easy Slow Cooker Cheesecakes