Maybe I should just rename this blog the Strawberry Bakeshop. I promise this will soon be over. Next post is hamburgers. Still friends? Good.
When I was little we lived on a farm. It wasn’t our farm but rather we were renting part of the house from the wonderful owners. They became our grandparents. Some of my favorite childhood memories are of the couple of years we spent living on that farm- horses, gardening, chickens, outdoor shenanigans, and oddly enough a pie exactly like this one.
One day for I don’t remember what special occasion Grandma Peer (as we lovingly called her) brought us a pie. I was little- maybe three or four- but the memory of how good that pie was is etched in my memory.
When we had a plethora of strawberries this weekend someone suggested making pie with some of the berries. I immediately went on a hunt for a recipe to recreate the pie of my memories. Not to brag but this is spot on.
Funny enough this pie reminds me not only of the farm when I was little but also of church potlucks. Have you been to a church potluck? I have been to more than my fair share. Always there is one really really good treat on the dessert table. This pie would fit right in and probably be the first empty dish.
And empty dish was exactly what happened to us on Sunday evening. Four adults put the entire pie away. In about an hour. I need to make another one…
One year ago today: Teff Polenta
For the filling:
1 (8 ounce) package cream cheese,softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
3/4 cup sliced fresh strawberries, mashed
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/4 cup sliced fresh strawberries
For the crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Make the crust: Preheat oven to 375 F. Mix graham cracker crumbs, sugar, and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Bake for 7 minutes. Remove to a wire rack to cool. Crust must be completely cool before adding the filling.
Make the filling: 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 separate 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.