Monday, June 15, 2009

Takes 35 minutes + 2 hours cooling time | Makes 8 to 10 servings

Ingredients
  • 12 ounces cream cheese, at room temperature
  • 1/4 cup all-purpose cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 eggs
  • 1 pre-baked piecrust
  • 2 cups strawberries, hulled
  • 1/2 cup strawberry jam
Procedure
  1. Preheat oven to 350oF
  2. using an electric mixer, beat cream cheese, all-purpose cream, sugar, and lemon juice until thoroughly blended. Scrape the bottom and sides of the bowl with a rubber spatula. Add eggs and beat until well blended.
  3. Pour the filling into the pre-baked piecrust.
  4. Bake for 40 minutes or until a toothpick inserted in the center of the pie comes out clean
  5. Cool the pie on a rack for at least 2 hours. Top the pie with the strawberries
  6. In a saucepan over low fire, heat jam and a tablespoon of water. Glaze the berries by brushing jam over the berries with a pastry brush.

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