This was a recipe from a friend of my mom's and the only strawberry pie I've ever made. There is nothing better than freshly picked strawberries in the summer on this pie.
Ingredients
- unbaked deep dish pie crust: 1 piece (9 inch)
- cream cheese: 1 pack (8 ounce pack, softened)
- eggs: 2 piece
- white sugar: 0.5 cup
- lemon juice: 2 Tbsp
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- water: 0.75 cup
- lemon juice: 1 Tbsp
- strawberry-flavored Jell-O® mix: 2 Tbsp
- quart fresh strawberries, hulled and: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Bake pie crust until lightly browned, about 10 minutes.
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Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).
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Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.
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Pour filling into crust.
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Bake until filling is set, about 30 minutes.
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Remove from oven and let cool completely.
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Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.
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Arrange the sliced strawberries atop the cheese filling.
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Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.
