The Pioneer Woman Tasty Kitchen
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Strawberry Cream Pie

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Level: Easy

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Description

It’s sweet cream cheese baked inside a crispy, flaky pie crust covered in a fresh strawberry compote. Once baked and cooled, cover and refrigerate the pie. The combination is cool, silky sweetness!

Ingredients

  • 1 whole Store-bought Refrigerated Pie Crust, Room Temperature
  • 1-½ pound Fresh Strawberries
  • 1-½ cup Sugar, Divided
  • ¼ cups Honey
  • 2 packages 8 Oz Packages, Cream Cheese, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 2 whole Large Eggs

Preparation

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. 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. 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. 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.

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.

One Comment

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Profile photo of mzfryz

mzfryz on 6.5.2012

Question – do you bake this WITH the strawberries on top??

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