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β’ 1 1/2 cups graham cracker crumbs
β’ 1/4 cup sugar
β’ 6 tablespoons butter melted
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β’ 1 box (8 ounces) cream cheese
β’ 3/4 teaspoon vanilla extract
β’ 1/2 cup powdered sugar
β’ 1 cup whipping cream
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β’ 2 tablespoons cornstarch
β’ 1/4 cup sugar
β’ 2 tablespoons strawberry gelatin
β’ 1/2 cup water
β’ 1 tablespoon lemon juice
β’ 3 cups strawberries hulled
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- Stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350F degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
- Using mixer beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In separate bowl whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.
- In small saucepan whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water and lemon juice. Cook over low heat whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to serve.
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β’ Always cool the graham cracker crust before proceeding with the rest of the pie.
β’ Soften the cream cheese so it is easier to blend smooth.
β’ Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters prior to whipping the cream.
β’ Plan ahead and allow for chilling time of the cream cheese layer prior to the placement of the strawberries.
β’ Though the strawberry layer of the dessert is best prepared the day of serving, the first two layers of the dish can be made up to two days in advance..