Strawberry Cream Pie

Summer in a pie. Fresh strawberries and a surprise cream layer make this pie a family favorite.

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Ingredients

Prebaked pie crust

Strawberry Glaze:

1 C strawberries mashed
1 C sugar
3 Tbsp. cornstarch
1/2 C water

Cream Filling:

8 oz. cream cheese softened
1/2 C sugar
1 tsp. vanilla
1 C heavy cream/heavy whipping cream whipped

4 C strawberries cut in half or fourths depending on size (can leave whole if desired)

Instructions

To Make the Strawberry Glaze:

Mash up 1 cup strawberries (a potato masher in a flat bottomed bowl works well).
Mix 1 cup sugar and cornstarch in small saucepan.
Add crushed strawberries and water, mixing to combine.
Turn heat to medium and cook until boiling, making sure to stir constantly until clear and slightly thickened.

To Make the Cream Filling:

Blend the very soft cream cheese and sugar with a wooden spoon.
Add in vanilla.
Fold in whipped cream (that is already whipped).
Spread evenly in cooled crust.
Refrigerate while the glaze cools.
When the glaze has cooled, take the cut-up strawberries and place them on the cream filling layer.
You can arrange them nicely, but I like to pile them on rustically.
Spoon glaze over the berries.
Chill in the refrigerator for at least 3 hours.

Notes

Make sure you give enough time for the cream cheese to soften or the cream layer will be lumpy. Still tastes good, but you will thank yourself if you give it the time to soften all the way.

Along with taking time, make sure you let it sit in the fridge or it will go everywhere when cut if not.

The pie can be stored covered with plastic wrap in the fridge if you do not finish it the first night. Though this pie is best fresh that day. I have made it a day ahead and it was fine, but not as good as the first day.