One of my goals this year is to share with you some of my favorite friends in the food blogging world. I’m thrilled to have Melissa of Melissa’s Southern Style Kitchen posting today. A true southern cook, you need to make sure you check out her Sausage, Egg and Hash Brown Biscuit Bake, perfect for a weekend morning, her Beef Pot Pie, it’s soooooo good! And of course she also bakes, so don’t miss her Apple Slab Pie or her Boston Cream Layer Cake!
Hi y’all, I’m Melissa from Melissa’s Southern Style Kitchen. I was thrilled to bits when Joan invited me to share a recipe post on her magnificent blog. She and I became fast friends after meeting several years ago through blogging. I consider her one of my most treasured friends. She’s such an amazing and generous person, and we’ve shared lots of laughter and chatter together. If I have something pop-up or need a little friendly advice she’s the first person I get in touch with to gain perspective. While I am so thankful to have her in those times, mainly we just giggle, bake and share the latest happenings in our lives. I could go on and on about how much I love this lady but, alas she invited me to share a recipe with you, her readers, so onward we go.
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This fresh Strawberries and Cream Pie has a surprise cream cheese layer that only adds to it’s creamy decadence. Bake and cool the pie shell, then fill and chill. It doesn’t get any easier than that.
Strawberries and Cream Pie
Ingredients
- 1 9-inch deep dish pie crust, baked and cooled
- 2 lb fresh strawberries, divided
- 2/3-3/4 cup granulated sugar (See Cook's note)
- 1/2 cup water, plus 2 Tbsp
- 2 Tbsp cornstarch
- 1/4 tsp pure almond extract
- Few drops red food coloring
- 1 [8] oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 cup heavy cream
- 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Sweetened fresh whipped cream for serving
Instructions
- Rince and pat dry and hull the strawberries. In a food processor, puree enough strawberries to equal 1 cup and halve the rest. Set aside.
- In a heavy bottomed saucepan, cook together the granulated sugar, water and pureed strawberries. Bring to a boil stirring constantly until the sugar has dissolved. Lower the temperature to medium-high.
- Dissolve the cornstarch in 2 Tbsp cold water, a little more if needed, and whisk into the strawberry sauce. Continue to cook for 1-2 minutes until thickened. Once thickened, remove from the heat and stir in 1/4 tsp almond extract then set aside to cool. Adjust the color by adding a few drops of red food coloring, if desired.
- Using a hand mixer, beat together the cream cheese, powdered sugar, heavy cream, lemon juice and vanilla until creamed and fully combined. Spread onto the bottom of the cooled pie shell.
- Arrange the halved berries in rows starting at the center of the pie. Pour the glaze on top. Chill for at least 2-3 hours or until set. Serve with whipped cream. Yield: 6-8 slices
Notes
Cook's note:
The amount of sugar in the glaze can be adjusted according to the sweetness of the strawberries.
Do you love strawberries, too? You may also like:
Strawberry Crumble Cake from Miss Information
Lemon Strawberry Cookie Cups from Beyond Frosting
Julianne @ Beyond Frosting says
This strawberry and cream pie looks fabulous! It’s perfect for spring! Thank you so much for the link back as well!
Melissa Sperka says
Joan, thank you so much for inviting me to share with your readers. You mean so much to me my friend. ♥
Matt Robinson says
What an absolutely beautiful pie, especially this time of year. Love it!
Kelley @Miss Information Blog says
Thanks Joan for including my cake! Have a great week!
San says
I made the pie, I “painted” the bottom crust with chocolate so it wouldn’t get soggy. I added the cream filling and left the strawberries till serving day, I think I could have done it all the night before. I also cut the strawberries up into smaller pieces, they were a little tart so I thought that would make them mix in with the sauce better and not be a big “hunk” of sour. Everyone loved it, great recipe. Thanks.
Cathy says
MMMM, yummy! looks great! Saying hello from the create and share link party! 🙂
Cathy
Karly says
Just two words for this pie- Amazingly Delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Maureen says
This strawberries and cream pie looks really delicious. I also love strawberry shortcake and fresh strawberry pie. I do love strawberries. And you have a very wonderful cream pie here!
Jeanine robinson says
I’ve been drooling over this recipe for a while now, well I finally got around to making it for a family BBQ!
Wow!! I wasn’t disappointed! It went down a treat! Thank you for sharing!
*I had to adjust the measurements from U.S. to UK, U.S. Cup size is 240g, UK cup is 250g.