|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 17g|
|Vitamin C 18mg||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This extraordinary strawberry pie is finished with a layer of fresh strawberry glaze over a sweetened baked cream cheese filling. Need we say more?
Use a baked graham cracker pie crust for this recipe, homemade (deep dish or large) or purchased.
2 large eggs
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 (8-ounce) package cream cheese softened
2/3 cup evaporated milk
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
9-inch graham cracker crust or a large store-bought graham cracker crust
1 pint fresh strawberries, washed and hulled
1/3 cup water
2 tablespoons sugar
1 1/2 teaspoons cornstarch
Few drops red food coloring, optional
Gather the ingredients.
In a mixing bowl, eggs until thick and light in color. Add 1/2 cup of sugar and flour, beating until blended. Pour into a measuring cup.
In same bowl, beat cream cheese with a small amount of evaporated milk until smooth. Add remaining milk, lemon juice, and grated lemon peel; beat until smooth and well blended.
Pour egg mixture into cream cheese mixture; beat just until blended.
Pour mixture into graham cracker crust. Bake at 325 F for 25 to 30 minutes. Cool completely on a wire rack.
Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over cooled cheesecake.
Crush enough remaining strawberries to make 1/3 cup; put in a saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree.
Return 1/2 cup puree to saucepan. Mix together 2 tablespoons of sugar and cornstarch and then stir into puree. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly; spoon evenly over strawberries on cheesecake.
Cool and store, covered, in a refrigerator.