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 granulated cup sugar
- 1 tablespoon all-purpose flour
- 1 package (8 ounces) cream cheese softened
- 2/3 cup evaporated milk
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
- 9-inch graham cracker crust, baked, or use a large store-bought graham cracker crust
- Strawberry Glaze:
- 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
In a mixing bowl, beat eggs until thick and light lemon yellow color. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
In the same bowl, beat the cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat just until blended.
Pour mixture into the 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 the 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 the 1/2 cup puree to the saucepan. Mix together the 2 tablespoons of sugar and cornstarch and then stir into the puree in a saucepan. 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.