This recipe (adapted from Glorious Treats) is reeeeeeeeeeeally good! When I saw it, I thought that it was just going to be a sort of cheesecake that someone opted to call a pie. Not so! Here’s where the difference comes in: it isn’t baked at all. It has no eggs, less cream cheese, and it actually is a cream cheese pie. In fact, the pie has more sweetened condensed milk than cream cheese. Anyway, back to the taste. This recipe is summer-y, sweet, savory, gooey, creamy, crunchy, butter-y… and just about everything else. The crust is what adds the nice crunchy, butter-y flavor and the filling is creamy, gooey, and has some zing from the lemon. The strawberry sauce adds the summer-y factor. Is there any better way to be reminded of summer than to eat a strawberry garnished slice of cream cheese pie?
When I finished taking pictures of the pie, everyone dug in… except for my brothers, who were in their bedroom playing a well-loved game called The Settlers of Catan. So, my sister and I took the opportunity to play a prank (it was especially fun since one of my brothers is absolutely crazy about strawberries). We left two slices for our brothers and hid them. When they finished their game and came to get a serving of pie, I told them that it was gone. “What?!?” my strawberry-loving brother exclaimed. My sister and I exchanged a grin and I went to retrieve their pie slices. Oh the fun of baking!
Cream Cheese Pie Recipe:
For the Crust:
2 cups finely crushed graham crackers
1/2 cup (1 stick) butter, melted
3 tbsp. sugar
For the Filling:
1 (8 oz.) pkg. cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1/3 (about 1 lemon) cup fresh lemon juice
1 tsp. vanilla
For the Strawberry Sauce:
1 pint strawberries, divided
4 tbsp. sugar
2 1/2 tsp. corn starch
3 tbsp. water
1. For the Crust: Set out an ungreased 9 inch pie plate and preheat the oven to 350 degrees. In a small bowl, mix the graham crackers, butter, and sugar together until well combined. Then press the mixture into the pie plate and bake the crust for 10 minutes or until lightly browned. Allow the crust to cool completely.
2. For the Filling: In a small bowl, mix the ingredients for the filling together with a whisk or a fork until smooth. Pour the filling into the cooled graham cracker crust and refrigerate the pie for about 3 hours or until it has set up.
3. For the Strawberry Sauce: In a blender, blend the water and half of the strawberries. Strain the strawberry-water mixture. Next, in a small saucepan, mix the sugar and cornstarch. Whisk the mixture as you slowly add add the strained strawberry juice so that there are no lumps. Heat mixture to a boil and boil about 1 minute. Remove the sauce from the stove. Slice the rest of the strawberries into pea sized pieces and add it to the strawberry sauce. Allow the sauce to cool in the refrigerator until it is ready to be used.
4. Top your slice with the strawberry sauce and yuuuuuuuuuuuuuuuuuuuuuuum! Ah, the taste of summer!