Ingredients
8
8 servings
- •1 (8 ounce) package cream cheese, softened
- •0.5 cup powdered sugar
- •0.75 teaspoon vanilla extract
- •1 (9 inch) baked pie crust
- •1 quart fresh strawberries, hulled and halved
- •0.75 cup white sugar
- •3 tablespoons cornstarch
- •0.5 cup water
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 357
- Carbohydrate: 47g
- Fat: 18g
- Fiber: 2g
- Protein: 4g
- Sugar: 30g
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