Strawberry Cream Cheese Pie With Graham Cracker Crust Recipes

STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST

Steps:

• Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
• Cook on medium heat, stirring constantly until mixture thickens.
• Remove from heat and let cool.
• Combine graham cracker crumbs and 1/4 cup granulated sugar.
• Add melted butter to the cracker/sugar mixture until evenly coated.
• Press into pie tins.
• Bake for about 10 minutes at 350 degrees.
• Let cool.
• Mix cream cheese, powdered sugar and vanilla until well blended.
• Whip cream until stiff.
• Fold whipped cream into cream cheese mixture.
• Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
• Store in refrigerator until strawberry topping is cooled.
• Carefully spoon strawberry topping into the depression previously made in the filling.
• Store in refrigerator until ready to serve.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY CREAM CHEESE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.

STRAWBERRY CREAM PIE WITH GRAHAM CRUST

Steps:

• CRUST:.
• Combine ingredients and press into a glass pie dish. Bake at 350 degrees F for 10 minutes. Let cool.
• FILLING:.
• Chop 1 cup of the strawberries. Cut remaining strawberries into halves and set aside.
• Combine the 1 cup sugar and gelatinin a 2-quart saucepan. Gradually add 1 cup water (DON'T add water amounts on back of jello box!) and stir until smooth. Add chopped strawberries. Cook until sugar and gelatin are dissolved.
• Remove from heat and cool until slightly thickened.
• Add remaining strawberries to gelatine mixture and pour into the cooled pie crust.
• Make the whipped cream: beat the cream until soft peaks form, then gradually add sugar and beat until stiff peaks form Spread over pie.
• Chill until firm, about 3 hours.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

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.