Mega Strawberry Pie

  1. Prepare Crust: Preheat oven to 425u0b0. Sprinkle surface with 2 Tbsp. powdered sugar. Roll piecrust into an 11-inch circle on prepared surface. Fit piecrust, sugar side down, in a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 425u0b0 for 10 minutes or until golden. Cool completely on a wire rack.
  2. Prepare Creamy Lemon Filling: Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Add 1/2 cup granulated sugar and next 2 ingredients; beat until smooth and fluffy. Spoon Creamy Lemon Filling into prepared crust; cover with plastic wrap, and chill until ready to serve (up to 24 hours).
  3. Prepare Strawberry Topping: Process 1 1/2 cups chopped strawberries in a blender or food processor until smooth, and press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir 1 cup granulated sugar into juice in pan.
  4. Whisk together cornstarch and 1/4 cup water; gradually whisk cornstarch mixture into strawberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Cool 15 minutes.
  5. Toss together strawberry mixture and 10 cups hulled strawberries gently in a large bowl until coated. (Halve some berries; leave others whole.) Cover; chill 3 hours or until cold.
  6. Prepare Vanilla Cream: Beat heavy cream and vanilla at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form.
  7. Spoon Strawberry Topping onto pie; top with Vanilla Cream. Serve immediately.

pastry crusts, powdered sugar, lemon filling, cream cheese, sour cream, granulated sugar, lemon zest, lemon juice, strawberry topping, fresh strawberries, sugar, cornstarch, butter, fresh strawberries, vanilla cream, heavy cream, vanilla, powdered sugar

Taken from www.myrecipes.com/recipe/mega-strawberry-pie (may not work)

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