Strawberry Cream Pie

• 1 whole Store-bought Refrigerated Pie Crust, Room Temperature
• 1-1/2 pound Fresh Strawberries
• 1-1/2 cup Sugar, Divided
• 1/4 cups Honey
• 2 packages 8 Oz Packages, Cream Cheese, Room Temperature
• 1 teaspoon Vanilla Extract
• 2 whole Large Eggs

1. 1. Preheat oven to 425 F. Press pie crust into a glass pie pan; pinch edges to secure the crust to the pan. Set aside.
2. 2. Clean, core and slice strawberries. Place them in a bowl with 1/2 cup sugar and honey. Mix strawberries so that they are all coated with the honey and sugar. Set aside to release the juices.
3. 3. In a mixer, beat cream cheese, 1 cup of sugar and vanilla extract till smooth. Add the eggs one at a time, mixing well after each addition. Beat cream cheese mixture for 2 minutes on high. Pour into the prepared pie crust.
4. 4. Pour/place strawberries on top of the cream cheese mixture, making sure to cover the whole pie. Bake for 18 minutes. Remove from oven and let the pie cool completely. Cover with foil and place in the refrigerator to chill. Serve once chilled completely.
5. Note: Strawberries will continue to release juice, but this is the best part of this dessert as all the flavors continue to meld, day after day.

pie crust, fresh strawberries, sugar, ubc, cream cheese, vanilla, eggs

Taken from tastykitchen.com/recipes/desserts/strawberry-cream-pie-4/ (may not work)