A baked pastry crust is
spread with a cream cheese mixture, topped with whole fresh strawberries
and coated with a homemade strawberry glaze.
Strawberry
Glace Pie
- 1 (8-inch) baked pie shell
2 pints California strawberries, washed and hulled
1/2 cup granulated sugar
Dash salt
1 1/2 tablespoon cornstarch
1 tablespoon lemon juice
1 (8-ounce) package cream cheese, softened
1/4 cup milk
- To make glaze: slice enough
berries to make 1 cup. Place sliced berries in saucepan with
sugar, salt and 1/4 cup water. Bring to boil. Cook 3 minutes;
remove from heat. Mix cornstarch and 1/4 cup cold water. Stir
into berries. Return to heat and cook, stirring, until thick
(about 2 minutes). Add lemon juice. Cool to room temperature.
- Beat cream cheese with
milk just until smooth. Spread in bottom of cooled pie shell.
Cover with half the glaze. Arrange reserved whole berries on
top, stem ends down. Spoon remaining glaze over berries. Chill
2 hours.
Makes 6 servings.
Note: Ready to use strawberry
glaze sold in 15 1/2-ounce jars in your supermarket can be used
in place of glaze given above. You will then need only 1 pint
of fresh berries.
Recipe and photograph provided
courtesy California Strawberry Commission. ©2003 California
Strawberry Commission. All rights reserved.
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