Debbie's $500 Strawberry Cream Cheese Pie
With a name like, "$500 Pie," there has got to be a story behind this...and there is!
Strawberries! After the first fruit harvest of rhubarb, strawberries are the next fruit we are likely to harvest from our Midwestern US gardens. Delectable, juicy, sweet! Eat them whole, slice or dice and add to a bowl of oatmeal, cereal or yogurt, or top your favorite cake and serve strawberry shortcake. Dehydrate for snacking throughout the winter. So many ways to enjoy this fruit!
And then there is pie...! Here is the story, as told by my friend, Debbie Klapmeier, of Mora, MN:
I had previously made this pie for a benefit 2 years ago. It was a huge hit! So when my great-nephew Braden was having a benefit to help his family with costs of remodeling their home to accommodate special health needs from a rare form of muscular dystrophy, I thought my strawberry cream cheese pie would be a winner for the live auction. Little did I know how successful it would be. My pie went for $500!
So now I call it my $500 Strawberry Cream Cheese Pie!
Debbie loves lavishing her family and friends with gifts of food. She never does anything small -- if a recipe of chicken soup is good, then why not use 4 chickens and make quadruple the amount? She's just that kind of gal, loving to bless others with homemade gifts from her kitchen. She now shares generously her very special $500 Strawberry Cream Cheese Pie!
Debbie's $500 Cream Cheese Pie
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
Use home-grown, grass-fed and organic ingredients whenever possible.
List of Ingredients:
1 – single 9-inch pie crust, baked
1 pint (16 oz or 2 cups) heavy whipping cream
2 tsp almond or vanilla extract
9 TBSP powdered sugar, divided
8 oz cream cheese
8-12 cups fresh strawberries (2-3 quarts)
½ cup sugar
3 TBSP cornstarch
¾ cup water
2 tsp strawberry flavoring
Red food coloring
Note: Keep all ingredients chilled throughout the pie making process.
Bake your favorite single 9-inch pie crust 11-13 minutes at 450°. Cool completely.
Whip 2 cups heavy whipping cream together with the almond (or vanilla extract) and sifted confectioner’s sugar. Set aside ½ cup of this whipped mixture (refrigerate).
Whip the softened cream cheese until fluffy, together with 6 TBSP sifted confectioner’s sugar and the ½ cup of the “whipped cream,” previously set aside.
Remove the calix (leaves and stems) on the fresh strawberries, then cut in half. Remove 1 cup of berries, dice and mash; set aside (refrigerate).
In a small saucepan, stir together the sugar and cornstarch, stir in the water until smooth; add the mashed berries. Bring to a boil, stirring constantly. Add 2 tsp organic strawberry flavoring and several drops of organic red food coloring.
Cook and stir 3 minutes more. Remove from heat. Refrigerate until chilled, stirring occasionally. This will take about 1 hour.
Spread 1/3 cup of the glaze over the bottom and sides of the pie shell.
Spread the refrigerated cream cheese/whipped cream mixture over the layer of glaze.
Arrange berries in a circular design around the bottom and sides of the pie shell and over the cream cheese layer.
Mix the remaining berries with the remaining glaze and spoon this mixture over the cream cheese layer. Note: If you use a lot of berries, pile them high!
Refrigerate the pie for 1-2 hours.
Pipe the reserved 1 ½ cups of whipped cream around the perimeter of the pie.
The pie is BEST served the same day it is made. ENJOY!
This pie can be cut into 6 or 8 pieces.
Share your love with Debbie's $500 Strawberry Cream Cheese Pie!