Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling time: 4 hours
Total Time: 4 hours, 35 minutes
Yield: 8 servings
- 1 9" Hot Water Pastry or Cookie Pie Crust
- 6 cups strawberries, hulled
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon vanilla
- 1 (8 ounce) packages cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
Mash enough strawberries to measure 1 cup. Mix granulated sugar and cornstarch in a heavy saucepan and stir in strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat, stir in vanilla, and cool.
Beat cream cheese with powdered sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust.
Slice remaining strawberries and arrange over pie. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3-4 hours or until set. Refrigerate any remaining pie.