Strawberry Almond Cream Pie |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is a modified Cooking Light recipe. You can try the topping on vanilla ice cream or pound cake, too. Ingredients:
1 prepared graham cracker crust (or make your own) |
2/3 cup light cream cheese |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
4 cups small fresh strawberries, divided |
1/2 cup sugar |
2 teaspoons cornstarch |
2 teaspoons fresh lemon juice |
1 1/2 tablespoons sliced almonds, toasted |
Directions:
1. Filling: Combine cream cheese, 1/4 cup sugar, and vanilla and almond extracts in a medium bowl; stir until smooth.
2. Spread evenly over bottom of graham cracker crust.
3. Topping: Place 1 1/2 cups strawberries in food processor; process until puréed.
4. Combine strawberry purée, 1/2 cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk.
5. Bring to a boil, stirring constantly.
6. Reduce heat to low; cook 1 minute.
7. Remove from heat and cool to room temperature, stirring occasionally.
8. In a large bowl, combine remaining strawberries and lemon juice; toss to coat.
9. Arrange berries in a circular pattern over filling.
10. Spoon glaze evenly over berries.
11. Sprinkle toasted almonds around edge.
12. Cover and chill 3 hours.
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