Prep 30 mins
Cook 10 mins
The strawberry filling was oh-so-good. Yadda May says, "The ladies at our quilting circle just throw a fit over this!" This is from The Treasury of White Trash Cooking. I wasn't wild about the plain cream cheese part, but then again, I didn't follow directions and add the milk. Who knows? I think maybe that layer could use a little sugar. I counted baking the crust as the cooking time. I use the rolled pie crusts in a box in the refrigerated section of the grocery store.
- Over medium heat, cook berries, sugar, salt, and flour until thick.
- Separately mix cream cheese with a bit of milk to soften the mixture.
- Pour the cream cheese mixture into an already-baked pie shell.
- Top with the cooked strawberry mixture.
- Chill before serving.
This is one gorgeous pie!! I made the crust from scratch (like Mom taught me), and used frozen sliced strawberries, which worked perfectly. I also added 1/2 cup of the sugar to the cream cheese mixture, and 1/2 cup to the berries. Instead of flour, I used cornstarch (that's what Mom taught me!) I should have made it a few hours earlier, so it would set better, but even as it was, I had offers to lick the plate! Thanks so much for posting this, mliss! This will definately be made again! Made for Veggie Swap 23.
I also split the sugar between the strawberry mixture and the cream sheese. This was simply delicious! My husband loved every bite. I will definitely make this again.
I made this a little different than written, based on your comments and others' reviews. I added 1/2 of the sugar to the strawberries and 1/2 to the cream cheese and milk. Then followed as written. Not sure that I got the sauce as thick as it should be, but it didn't matter this was a wonderful fresh tasting pie. I liked that it was in a pie crust (not as sweet) rather than graham cracker crust. Made for Adopt A Tag Fall 08.