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Print Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 11” pre baked pie crust

Strawberry Glaze"

  • 1 small 3ozstrawberry jello
  • 1 cup sugar
  • 4 Tbls cornstarch
  • Dash of salt
  • 1 cup water
  • 1 cup strawberry purée 2cups of fresh strawberries hulled

Cream Cheese Bottom:

  • 8 oz block cream cheese
  • 3 Tablespoons sugar
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla bean paste
  • 4 cups of fresh strawberries hulled and sliced in half

Topping:

  • 2 cups of heavy cream
  • 6 Tablespoons of powdered sugar
  • 2 teaspoons of vanilla bean paste

Instructions
 

  • Pre bake 11” pie shell completely and set aside to cool
  • Using a blender or food processor, purée 2 cups of fresh strawberries. Measure out 1 cup of strawberry purée.
  • Mix the first 4 ingredients(dry ingredients )of strawberry glaze in a medium sauce pot. Add strawberry puree and water. Blend well with the dry ingredients. Cook over medium heat until thickened. Set aside to cool about 15-20 minutes
  • Blend cream cheese, sugar, heavy cream and vanilla bean paste until very smooth. Spread evenly in the bottom of the baked, cooled pie crust
  • Start layering the 4 cups of strawberries in the pie shell. With each layer spread glaze over the top. Glaze does not have to be completely cool. The strawberries will cool it off much more. After completing layering, Pour remaining glaze over the top and spread evenly.Refrigerate at least 6 hours or overnight.
  • Top with whip cream covering the top of the pie or serve with a large dollop on top of each slice. Enjoy

Video

Keyword Cream, Pie, Strawberry, Sweets