Prep Time:
20 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 35 mins
Servings:
8
Yield:
1 9-inch pie
Ingredients
Directions
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.
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Nutrition Facts (per serving)
| 357 | Calories |
| 18g | Fat |
| 47g | Carbs |
| 4g | Protein |
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