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Quick to prepare and even quicker to disappear, this strawberry-covered cream cheese pie will be a new family favorite.
- 8 oz. cultured cream cheese
- 1-2 Tablespoons lemon juice
- 3-4 cups fresh, organic strawberries
- ¼ cup organic cornstarch
- ¾ cup unrefined cane sugar
- 1-9” pie shell, baked
In a food processor, or with an electric mixer, cream together the cream cheese and lemon juice until it has a soft, frosting-like consistency. Spread into the bottom of a 9” baked pie shell.
Pick out the largest berries of the bunch, remove tops, and press into the cream cheese bottom. Dice up remaining strawberries, and add to a medium sauce pan.
Cook berries over medium heat, adding sugar and cornstarch (combine dry ingredients together first, or it will clump). Stir with a wooden spoon until strawberry mixture becomes thick and clear in color.
Pour hot strawberry filling into your prepared cream cheese pie shell. Chill in refrigerator until set, at least 2-3 hours.
Substitute pie shell for a gluten-free option.Recipes Home
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