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We spotted this pie online and the kids just loved how it looked in the picture – I think it was the glossy strawberries :). It looked easy enough so we decided that Strawberry Cream Cheese Pie would be perfect for this weeks Friday Pieday. My mom use to make a similar pie when I was a kid but she always used a graham cracker crust which I loved so although the original recipe called for a traditional baked pie crust I decided we would use a pre-made graham cracker crust to keep it simple and no bake.

When we started making this one though I realized immediately that the recipe was written wrong..bummer, I hate it when that happens. So we went completely rouge and I was nervous to see if it would turn out. Either way the kids had fun putting it together and in the end everyone LOVED it! Definitely will be making this one again with all of the changes we made!

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Levi was in charge of the syrup that made the strawberries glossy and super sweet. We used grenadine as well as white sugar to make a simple syrup that had a hint of cherry in it.

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This pie was so easy and so yummy. We all thought it could be perfect for the 4th of July with the possible addition of blueberries to make it festive. You really can’t go wrong with the combination here!

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Another yummy and fun recipe for the books. Happy Friday you guys, hope you have a blessed weekend! xoxo

Ingredients: 

1 package (8oz) of softened cream cheese

1/2 cup of powdered sugar

1/2 tsp of vanilla extract

1/2 tsp of almond exract

1 cup heavy cream

1 (9 inch) graham cracker crust (store-bought or homemade)

1/3 cup white sugar

2 Tbsp corn starch

1/3 cup water

1/3 cup grenadine syrup

1 Tbsp lemon juice

1 cups of fresh chopped strawberries

Directions

  1. In a medium bowl, mix together cream cheese and powdered sugar until smooth and creamy. Stir in vanilla and almond extracts. In a separate bowl, whip heavy cream just until stiff peaks form. Gently fold into the cream cheese mixture. Evenly spread filling in the bottom of the pie crust. Chill.
  2. In a saucepan, mix together white sugar and corn starch and stir until smooth. Add water, grenadine and lemon juice. Bring to a boil over medium heat. Cook for 5 minutes, stirring constantly, or until thickened. Cool slightly, then chill.
  3. Just before serving, stir together strawberries and cooled glaze until the strawberries are evenly coated. Spread strawberries over the cream cheese layer.
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