Strawberry Cream Cheese Sweetheart Pie Recipes

Steps:

• 1. In a large bowl combine cream cheese with heavy whipping cream then beat till creamy.
• 2. Add pie filling to a medium side bowl and pour in cold milk, then beat till thickened.
• 3. Add pudding mixture to cream cheese mixture and stir to combine.
• 4. Add thawed strawberries, and optional food coloring if desired. Then fold in till blended.
• 5. Add tub of whipped topping.
• 6. Fold till blended.
• 7. Pour into pie Crust, and top with remaining whipped topping, and garnish with fruit or candies of your choice. Refrigerate for at least 4 hours or freeze and serve frozen.
• 8. Serve and enjoy.

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:

• 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:

• Beat the egg whites until frothy.
• Gradually add in the sugar, continuing to beat until stiff.
• Combine vanilla extract.
• Spread over pie and bake at least 10-15 minutes at 350°.
• Combine milk and lemon juice; stir until it thickens.
• Add yolks, cream cheese and strawberries. Combine mixture well.
• Pour into pie shell.
• Spread meringue on top.
• Bake 10-15 minutes.
• Chill, then enjoy!