Strawberry Lemon Cheese Pie

It is the end of February already. For National Strawberry Day, Berry Fresh Month, and National Great American Pie Month, I thought that my Strawberry Lemon Cheese Pie would be just the right thing for a sweet and tart desert to end the month. Strawberries have been cheap in California this month, anywhere from 99 cents to 1.99 a box. If you aren't able to get a good deal on strawberries, you can thaw some frozen ones and use them the same for this pie recipe.

I don't know if I should call it my pie recipe, I put it together from three different other recipes the weren't good enough for what I was looking for by themselves. Ever done that? With Strawberry pies, I like to use whole berries on top.

Cheese Pie Ingredients:

1 (8 oz.) pack of Cream Cheese (better if softened)

1/3 cup of Lemon Juice

1 tsp. Vanilla

1 (14oz.) can of Sweet and Condensed Milk

Directions:

Beat cream cheese until fluffy, Gradually beat in sweet and condensed milk until smooth. Stir in lemon juice and vanilla.

Pour into a grahm cracker, Nilla cracker, or Shortbread crust. You can also use a regular pie crusts prebaked. Put into fridge while you make the Strawberry glaze topping.

Strawberry Glaze Ingredients:
2 cups of Strawberries (or more if you want to use whole berries)

3/4 cup of water

2 tablespoons Corn Starch

1/2 cup Sugar

Directions:

Crush 1 cup of strawberries. In a pot mix crushed berries, water, and sugar. Turn up heat and as it gets warm, shift in corn starch while stirring constantly. Heat until it starts to bubble (about 2 min while still stirring constantly). It will start to look clear and thick. Let it cool. Stir in the rest of the strawberries. Pour onto cooled cheese pie mixture.

What is the first food item you think of when you think of Strawberry?

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