My mom won the title of Miss Betty Crocker of Nebraska when she was in high school. My sister is a registered dietician who knows how to blend chemistry with food to make amazing concoctions. Me… well… it’s taken a while to find my place in the cooking world. So when I made this pie shortly after I got married and my family couldn’t get enough of it, I was pretty excited.
Once the strawberries are in season, this is a much-requested dessert now in my home. I sometimes add in other fruits such as blueberries or blackberries to mix it up. This is an easy pie that just feels like Spring… no matter when you decide to serve it.
Strawberry Pie
2 pounds strawberries sliced
6 ounces cream cheese
1 cup sugar
1/2 cup water
3 Tablespoons corn starch
1/2 cup (one stick) butter
1 and 1/2 cups graham crackers finely crushed
1 cup granola finely crushed
Preheat oven to 350 degrees. To make the pie crust finely crush granola and graham crackers. Melt butter and add to crumb mixture. Mix until well combined and then press into pie plate. Bake at 350 degrees for 8-10 minutes until light brown. Soften cream cheese and carefully spread onto warm pie crust. Add Strawberries to fill the pie plate reserving one cup for the sauce.
For Sauce puree or finely mash 1 cup of strawberries. In a large saucepan add sugar and corn starch mixing well. Slowly stir in water and bring to a boil. Add prepared strawberries and stir until it boils and then reaches a thick consistency. Pour mixture over berries and let set in the refrigerator at least 4 hours or overnight.
