Recipe #1
Ingredients
- Strawberries, washed and hulled, 1 quart
- Cream cheese, 1 package
- Baked pastry shell, 9", 1
- Strawberry juice, 1½ cups
- Granulated sugar, 1¼ cups
- Heavy cream, ½ cup
- Cornstarch, 3 tablespoons
- Confectioners' sugar, 1 tablespoon
- Lemon juice, 1 tablespoon
- Red food coloring
Preparation
Cool the pie shell in the refrigerator for half an hour. Place the cream cheese in a bowl and fork it till it gets smooth. Take half strawberries and place them in the cool pie shell facing up. For the remaining strawberries, mash them properly through a sieve so that the seeds can be removed. Take a pan, add granulated sugar, cornstarch, strawberry juice, and lemon juice. Heat the ingredients till it turns thick and clear. After removing the pan from the heat, add 2―3 drops of red food coloring or more, according to your choice. Let the sauce cool for 10 minutes and then pour it over the strawberries in the pie shell. Keep the pie in the refrigerator for at least 3 hours till the strawberries get firm. In a mixing bowl, whisk in the cream and confectioners' sugar properly and spoon dollops of cream over the strawberries.
Recipe #2
Ingredients
- Cream cheese, 1 package
- Strawberries, mashed, ½ cup
- Heavy whipping cream, ½ cup
- Cream-filled chocolate sandwich cookies, crushed, ½ cup
- Sugar, 4 tablespoons
- Butter, room temperature, 2 tablespoons
- Confectioners' sugar, 2 tablespoons
- Vanilla extract, ½ tablespoon
Preparation
Preheat the oven at 375ºF. Take a pie plate, mix 2 tablespoons sugar, butter, and cookie crumbs. Press this mixture in the pie plate and bake it for at least 8 minutes to get a pastry shell. Keep it aside to cool over a rack. In a different bowl, whisk together 2 tablespoons sugar, cream cheese, and vanilla till everything turns into a smooth paste. Add the strawberries now and pour it over the pastry shell. Take another bowl and whisk the cream and confectioners' sugar till it turns thick. Fold the whipped cream into the cream cheese mixture and spoon dollops over the strawberries. Cool the pie in the refrigerator for at least 4―5 hours. Serve the pie cold with some fresh strawberries on top.
Recipe #3
Ingredients
- Graham cracker crust, 8", 1
- Strawberries, sliced and sweetened, 1½ cups
- Confectioners' sugar, 1½ cups
- Eggs, beaten, 1
- Whipped cream, 1 cup
- Sugar, ½ cup
- Whole strawberries, for garnish
- Mint leaves, for garnish
Preparation
Take the electric mixer and beat together cream, butter, sugar, and eggs. Whisk the mixture till it becomes fluffy, and smear it over the crust; place it inside the refrigerator for a few hours. Take another bowl, and whisk whipped cream and sugar. Mix in the strawberries and spread half of the mixture over the crust. Place more strawberries on the whipped cream, and spread the rest of the cream on top. You will end up with layers in your pie. Place the pie in the refrigerator for at least 8 hours. Right before serving the pie, garnish it with whole strawberries and mint leaves.
