STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST
My mom has made this ever since I can remember, and it's always a show stopper wherever I take it. I've tried it with blueberries and peaches too, and it's just as good. Substitute your favorite fruit for an out-of-this-world dessert.
Provided by amyterese
Categories Pie
Time 1h10m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
- Cook on medium heat, stirring constantly until mixture thickens.
- Remove from heat and let cool.
- Combine graham cracker crumbs and 1/4 cup granulated sugar.
- Add melted butter to the cracker/sugar mixture until evenly coated.
- Press into pie tins.
- Bake for about 10 minutes at 350 degrees.
- Let cool.
- Mix cream cheese, powdered sugar and vanilla until well blended.
- Whip cream until stiff.
- Fold whipped cream into cream cheese mixture.
- Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
- Store in refrigerator until strawberry topping is cooled.
- Carefully spoon strawberry topping into the depression previously made in the filling.
- Store in refrigerator until ready to serve.
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