This pie has a delicious twist. I no longer make regular strawberry pie because this one is so good.
Ingredients
- cream cheese: 1 pack (3 ounce pack)
- confectioners' sugar: 0.5 cup
- vanilla extract: 0.5 tsp
- almond extract: 0.5 tsp
- heavy cream: 1 cup
- baked pie shell: 1 piece (9 inch)
- white sugar: 0.33333 cup
- cornstarch: 2 Tbsp
- water: 0.33333 cup
- grenadine syrup: 0.33333 cup
- lemon juice: 1 Tbsp
- strawberries, hulled: 2 cups (fresh)
Metric Conversion
Stages of cooking
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In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
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In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
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Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.
