This fresh strawberry pie is adapted from "Thoughts for Buffets", which was published in 1958. It was originally called "Strawberry Pie Glace'".
Cream Cheese Filling
- 8 ounces cream cheese softened
- 5 Tablespoons sour cream
Finishing the strawberry pie
- 1 pre-baked 9" pie crust either homemade or store-bought
- 2 pounds fresh strawberries washed, hulled and divided
Pre-bake a pie shell until golden brown. Cool.
Meanwhile Beat together the cream cheese and sour cream together in a mixer.
Spread over the baked pie shell.
Wash and hull strawberries. Reserve one pound for the top, 1 cup for the glaze and 1 cup sliced to put on top of the filling.
Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes.
Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes.
Remove from heat. Add lemon juice and cool about 10 minutes.
Spread cream cheese mixture over cooled pie shell.
Arrange 1 cup sliced berries on the cream cheese mixture.
Arrange remaining whole berries over the top of the sliced berries.
Spoon cooked strawberry syrup over fresh berries.
Chill 1 hour or longer.
Use fresh berries for this pie.
The pie shell can be baked up to a day ahead of time. Wrap well and do not refrigerate.
Store leftovers in the refrigerator.
Serving: 1slice | Calories: 353kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 187mg | Potassium: 245mg | Fiber: 3g | Sugar: 32g | Vitamin A: 441IU | Vitamin C: 67mg | Calcium: 59mg | Iron: 1mg