Strawberry Cheesecake Pie Grandma W Recipes

STRAWBERRY CHEESECAKE PIE (NO BAKE)

Steps:

• In a large bowl mix cream cheese, lemon juice, lemon zest and sugar until fluffy.
• In a medium bowl beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture and spread in a graham crust. Refrigerate 2 hours.
• In a small saucepan combine all topping ingredients except strawberries. Bring to a boil over medium heat and let bubble 1 minute. Pour over strawberries and toss to coat. Arrange strawberries over cream cheese and refrigerate at least 4 hours.

STRAWBERRY CHEESECAKE PIE

Steps:

• Beat 8 ounces room-temperature cream cheese, 1 cup confectioners' sugar, the zest of 1 lemon, 1 teaspoon vanilla and 1/4 teaspoon salt with a mixer until smooth. Dissolve 1 teaspoon unflavored gelatin powder in 1 tablespoon hot water; beat into the cream cheese mixture along with 1 1/4 cups plain Greek yogurt. Pour into a 9-inch graham cracker crust. Refrigerate until set, about 3 hours. Microwave 2 tablespoons honey 20 seconds. Stir in 1 tablespoon lemon juice, then toss with 2 cups sliced strawberries; spoon around the edge of the pie.

STRAWBERRY CHEESECAKE PIE

Steps:

• In a small bowl, combine the strawberries, almonds and sugar. Pour into crust; set aside. , In a large bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add dry pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

FRESH STRAWBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust until lightly browned, about 10 minutes.
• Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).
• Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.
• Pour filling into crust.
• Bake until filling is set, about 30 minutes.
• Remove from oven and let cool completely.
• Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.
• Arrange the sliced strawberries atop the cheese filling.
• Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.

MAKEOVER GRANDMA'S STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.

NO-BAKE STRAWBERRY CHEESECAKE PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Stir in sour cream and vanilla until blended. Fold in whipped topping. , Spread half of the glaze over bottom of crust; layer with strawberries. Top with remaining glaze. Spoon cream cheese mixture over the top. Refrigerate for 2-4 hours or until set. Garnish with mint and additional berries if desired.

STRAWBERRY CHEESECAKE PIE, GRANDMA W

Steps:

• Prepare crust to directions, cool. Combine cream cheese and 1 T sugar, pour into crust. Puree half strawberries and combine in saucepan with remaining sugar and cornstarch. Cook and stir over med-low heat until thick and clear, about 7-10 min. Remove from heat, stir in remaining strawberries and let cool 10 min before pouring into crust. Refrigerate 3 hours or more, serve with whipped cream.
• For regular pie crust, the ingredients are: 6 oz cream cheese 2 t sugar 1 quart strawberries 1/3 c sugar 3 t cornstarch. Pie is prepared the same way as above.