Strawberry Cream Cheese Pie
For the crust:
1 sleeve (10 cracker sheets) graham crackers
2 TBS granulated sugar
4 TBS butter, melted
Preheat oven to 350 degrees F. Spray a 9″ pie plate lightly with cooking spray. In a food processor, process the graham crackers into crumbs. Add in the 2 TBS granulated sugar, melted butte and mix. Pluse a few times to combine ingredients. Press mixture into prepared pie plate, on the bottom and up the sides. Bake in the oven for 8-10 minutes to “set” the crust. Cool completely before filling.
For the filling:
Approx 3-4 cups sliced strawberries, fresh is the only way!
1-8oz. package of cream cheese, at room temperature
1 TBS (heaping) powdered sugar
Beat until smooth then fold in:
1 cup fresh whipped cream
Put this on top of cooled graham cracker crust
Take one third of berries and mash in larger sauce pan with potato masher, add one cup sugar and 3 tablespoons corn starch.
Cook until well thickened add, rest of strawberries, let cool.
Put cooled and thickened berries on top of cream cheese. Refrigerate for at least 1 hour before serving, to allow the cream layer to firm up a bit.
Add some slightly thickened by beating fresh whipped cream and garnish with more berries if desired.