It is the end of February already. For National Strawberry Day, Berry Fresh Month, and National Great American Pie Month, I thought that my Strawberry Lemon Cheese Pie would be just the right thing for a sweet and tart desert to end the month. Strawberries have been cheap in California this month, anywhere from 99 cents to 1.99 a box. If you aren't able to get a good deal on strawberries, you can thaw some frozen ones and use them the same for this pie recipe.
I don't know if I should call it my pie recipe, I put it together from three different other recipes the weren't good enough for what I was looking for by themselves. Ever done that? With Strawberry pies, I like to use whole berries on top.
1 (8 oz.) pack of Cream Cheese (better if softened)
1/3 cup of Lemon Juice
1 tsp. Vanilla
1 (14oz.) can of Sweet and Condensed Milk
Beat cream cheese until fluffy, Gradually beat in sweet and condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into a grahm cracker, Nilla cracker, or Shortbread crust. You can also use a regular pie crusts prebaked. Put into fridge while you make the Strawberry glaze topping.
3/4 cup of water
2 tablespoons Corn Starch
1/2 cup Sugar
Crush 1 cup of strawberries. In a pot mix crushed berries, water, and sugar. Turn up heat and as it gets warm, shift in corn starch while stirring constantly. Heat until it starts to bubble (about 2 min while still stirring constantly). It will start to look clear and thick. Let it cool. Stir in the rest of the strawberries. Pour onto cooled cheese pie mixture.