Fresh Strawberry Pie

Nothing says the start of the spring and summer season like fresh pies, especially fresh strawberry pie! Being one of my favorite desserts, there was no doubt in my mind I had to try this recipe. This recipe adds a fun twist to the traditional strawberry pie. In this recipe we add a layer of cheesecake mixture to the bottom of the pie (Yum!). I hope you enjoy!

---

Me baking in the kitchen!

Prep time: 25 min

Total Cook Time: 2 hours, 25 min (varies depending on how long you chill)

Ingredients:

• 1  baked pie crust (make sure it is completely cooled)

• 2 cartons strawberries (washed & dried; I cut 1 carton into quarters and 1 into halves )

• 8 ounce package cream cheese, softened (1 block)

• 1 1/2 cups granulated sugar (divided)

• 1/2 cup heavy whipping cream

• 1/2 teaspoon vanilla

• Zest from 1/2 lemon (optional)

• 1 cup water

• 2 Tablespoon cornstarch

• 3 ounces strawberry gelatin (1 package)

Cooking Instructions:

1. Combine cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth. Add heavy whipping cream and vanilla and beat. Add freshly grated lemon zest (optional). Spread onto the bottom of the cooled pie crust.

2. Place the strawberries on top of the cream cheese layer. I did one layer with quartered strawberries and one layer with the halved strawberries.

3. In a small sauce pan, heat the water, sugar and cornstarch over medium heat. Stir constantly (note that I left the sauce pan the first time and the mixture got clumpy and there's no going back. Only option is to restart!). Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick. Remove from heat and stir in gelatin. Stir for one minute, or until the gelatin has dissolved. Then pour evenly over the top of the strawberries, making sure they all get coated with the glaze.

4. Refrigerate for 2 to 4 hours, or until it has set. Store in the refrigerator until ready to serve. Slice and enjoy!

Garnish: You can serve with a dollop of cool whip, put a ring of cool whip around the edge or cover the whole top of the pie with cool whip--your choice!