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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) cream cheese |
2 tablespoon(s) granulated sugar |
10 pie crust |
4 cup(s) straberries - 1.5 lbs |
3/4 cup(s) granulated sugar |
3 tablespoon(s) cornstarch |
1 tablespoon(s) lemon juice |
Directions:
1. Soften the cream cheese, but not to the point of it melting. Let it sit out for a while.
2. - Filling -
3. Crush half of the strawberries and mix with the sugar and Corn Starch.
4. Bring to a boil on Medium (or Med-High) and then simmer until any starchy taste has been cooked away (about 2 min). Don't cook longer, though, as the starch may break down and the liquid will thin out again.
5. Fold in the rest of the strawberries (sliced) and lemon juice. (See notes below on Corn Starch)
6. - Pie Crust -
7. Cream the cream cheese and 2 T. sugar until creamy.
8. If it is still pretty stiff microwave a few seconds at a time until it is softer, but still not melted. Line the pie crust. Be very careful not to pull, push, or lift to hard lest the crust brakes.
9. - Assembly -
10. Pour the strawberry mixture into the crust. Let it cool until room temperature. Chill in the refrigerator for about 4 hours so that the filling thickens.
11. Serve with whipped cream or ice cream.
12. - Notes on Corn Starch -
13. Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine).
14. For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until a smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.
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