Our neighbor, Sue, passed this recipe down to me one Summer when we lived nearby in Hampstead. She had invited Dad and myself over for dinner and served this scrumptious treat! The strawberries were in season and she was always in the strawberry patch picking fresh berries. Lucky for us, we were chosen to benefit from these wonderful strawberry delights She conjured up! She is a great cook and so creative.
Ingredients:
1 8-ounce package of cream cheese
Milk (just enough to thin cream cheese after it has softened -- maybe a tablespoon or so)
1 9-inch pie shell
5 cups strawberries
1 1/4 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup whipping cream
Directions:
Bring cream cheese to room temperature. Combine cheese and milk (judge -- stir a little amount into the cream cheese and stir -- if the cream cheese is creamy, but not "runny", then this is the right amount!!). If you messed up and made the cream cheese too thin, you're going to have to open another package of cream cheese, soften it, and add to the milk. Spread cream cheese evenly on bottom of baked and cooled pie shell.
Arrange choice berries (about 2 cups) over cream cheese, reserving a few for garnish. Mash remaining berries in bleder.
In a heavy duty saucepan, combine mashed berries, sugar and cornstarch. Cook until thick and mixture coats spoon well. Cool. Add lemon juice. Pour this cooked mixture over berries in pie shell.
Top with whipped cream.
Chill for several hours -- preferably overnight in an air-tight container.
So ridiculously good!
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