Strawberry Cream Cheese Pie
Makes one 9-inch pie
| prepPreheat oven to 350°F / 177°C | ||||
| 680 g fresh strawberries, rinsed, hulled, 1 cup / 150–160 g chopped | Cook strawberry filling, cool completely | Spread filling in crust, fold in quartered berries | Chill 8–48 hours, covered | |
| 30 ml water | ||||
| 11 g cornstarch | ||||
| 67 g granulated sugar | ||||
| 1 teaspoon lemon zest | ||||
| 180 g graham cracker crumbs | Mix crust, pat into pie dish | Bake crust 350°F / 177°C, 15 min | ||
| 50 g granulated sugar | ||||
| 85 g unsalted butter, melted | ||||
| 240 ml cold heavy cream | Whip heavy cream to stiff peaks | Fold whipped cream into cream cheese mixture | ||
| 226 g full-fat brick cream cheese, softened | Beat cream cheese smooth, add sugar & flavorings | |||
| 60 g confectioners' sugar | ||||
| 1 teaspoon pure vanilla extract | ||||
| 1 teaspoon lemon juice | ||||
| 500 g fresh strawberries, quartered | ||||
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