Thursday, November 29, 2007

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

1 8 oz (? I THINK) package of Cream Cheese
1 14 oz can of sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla

1 cup graham cracker crumbs finely crushed
3 tsp sugar
2-3 tbsp butter

Blended, thawed, frozen strawberries or some other fruit topping that you prefer.
*Unsweetened topping like raw blended fruit is good because the pie is really rich and sweet on it's own.

Take cream cheese out of the fridge and allow to sit out so that it will be at room temperature when you need it later. Preheat oven to 350 degrees. Put graham cracher crumbs, sugar, and melted butter into an 8 or 9 inch diameter pie pan. Mix together and press against the sides of the pie pan to form a crust. Bake in the oven for 10 minutes and then allow to cool.

In a large mixing bowl, whip cream cheese until light and fluffy. Continue to whip and gradually add condensed milk, lemon juice, and vanilla. Whip all together until you have a nice thick mixture with a fluffy texture. Pour contents into cooled pie crust, cover* and chill in the fridge for 2 - 3 hours at least before serving. I usually chill over night.

As you serve, top with desired topping.

* I use an upside down ceramic plate or something instead of plastic wrap to cover the pie pan so that the filling doesn't stick to the plastic wrap or anything.

* If while you're serving, the pie starts to be harder to work with since it is coming back to room temperature, put it back in the fridge or freezer for a couple minutes to set back up.