Glazed Strawberry Cream Cheese Pie Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

Steps:

• 1. Stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
• 2. Using mixer beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In separate bowl whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.
• 3. In small saucepan whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water and lemon juice. Cook over low heat whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to serve.

Steps:

• Mix together the cream cheese, 1/2 cup of the sugar, eggs, and vanilla until light and smooth.
• Spread into the prepared graham cracker crust.
• Bake in a preheated oven at 350 F for 35-40 minutes (Cover crust with a pie shield or a ring of foil if it starts to overbrown).
• As soon as the pie comes out of the oven, immediately spread the sour cream on top.
• Cool completely.
• Place the best looking whole strawberries (tips upward) across the surface of the pie (save some for the topping).
• Mash any remaining berries and combine with 1 cup water in a small pan; cook for 5 minutes.
• Pour through a sieve and return the sieved juices back to the pan.
• Mix the remaining 1/4 cup sugar with the cornstarch and add to the berry juice, along with lemon juice.
• Cook, stirring constantly, until thickened and clear.
• Add a few drops of red food coloring; let cool.
• Carefully spoon glaze over the pie, then chill pie well before serving.