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Strawberry Cheese Pie
SUBMITTED BY:
Marion Goldstein
PHOTO BY:
Andrea L.
"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Cream Pie Category."
RECIPE RATING:
Read Reviews
(35)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch pie shell
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons shortening
2 tablespoons butter
3 tablespoons cold water
1 (8 ounce) package cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1/2 teaspoon almond extract
1/4 cup chopped almonds
4 cups fresh strawberries, halved
1/4 cup currant jelly
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DIRECTIONS
Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes.
Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage.
Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature.
Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm.
Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.
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REVIEWS
Reviewed on Apr. 26, 2008 by
naples34102
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naples34102
Apr. 26, 2008
Based on my own experience with this recipe and after reading reviews of others I can confidently say this is a PERFECT, delicious and show stopping pie if: you use a homemade pie crust--no store bought, no graham cracker and do use the almonds and almond extract, just as the recipe is written. However, I didn't like the idea of chopped almonds mixed into the filling, so I toasted sliced almonds and covered the cool, baked crust with them before adding the filling. Most important,I found the currant jelly glaze a little thick and gloppy, so the next time I make this (and I know there will be MANY next times) I'll thin the jelly out with a bit of water to make it more glaze-like and easier to spread.
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6 users found this review helpful
Based on my own experience with this recipe and after reading reviews of others I can...
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Reviewed on Jul. 27, 2003 by NATES
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NATES
Jul. 27, 2003
Awesome recipe! I cheated a bit by buying a ready made crust but saved a lot of prep time. Also I put down a layer of sliced strawberries in the crust before pouring in the filling, turned out to be a great way to cram more strawberries in!
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6 users found this review helpful
Awesome recipe! I cheated a bit by buying a ready made crust but saved a lot of prep time. ...
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Reviewed on Jul. 23, 2003 by
schmerna
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schmerna
Jul. 23, 2003
I made this to celebrate a birthday and it was very well received. I omitted the currant glaze.
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6 users found this review helpful
I made this to celebrate a birthday and it was very well received. I omitted the currant glaze.
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Reviewed on Jun. 19, 2006 by
Deb
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Deb
Jun. 19, 2006
I served this pie for Father's Day and it was a huge hit. I substituted with homemade graham cracker crust, Cool Whip, & seedless strawberry jam. Omitted the chopped almonds, too.
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4 users found this review helpful
I served this pie for Father's Day and it was a huge hit. I substituted with homemade graham...
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Reviewed on Oct. 2, 2003 by
IVANDIEPART
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IVANDIEPART
Oct. 2, 2003
Very good pie. Good way to use fresh strawberries. The cream is sweet and a little bit tangy/sour and make a good contrast with the taste of strawberries. Special congratulations for the pie crust (don't use a bought one, this one is worth to make it by yourself).
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3 users found this review helpful
Very good pie. Good way to use fresh strawberries. The cream is sweet and a little bit...
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Reviewed on Mar. 18, 2003 by J MILLER
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J MILLER
Mar. 18, 2003
The almonds are a great addition to this cream pie. Add extra strawberries.
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3 users found this review helpful
The almonds are a great addition to this cream pie. Add extra strawberries.
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Reviewed on Nov. 20, 2007 by
BLONDIE1020
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BLONDIE1020
Nov. 20, 2007
Came back to edit this. Wanted to add I've made this over and over, it's really a hit anywhere I take it. Wanted to add my easy way of chopping the almonds. Stick 'em in a bag and use the side of your meat tenderizer to "chop" them. Then, no cutting but still small almonds! :) Try this recipe, you won't be disappointed. DEFINITELY add the almond extract and some almonds, it makes the pie!! There is just one thing to say - WOW! WOW! We were SO impressed with this we've made it again and again! I too, cheated and used the graham cracker crust - the filling was quick, easy and most of all, DELICIOUS!! I used extra strawberries when serving this, they give this just the perfect combo in the mouth. YUM!
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2 users found this review helpful
Came back to edit this. Wanted to add I've made this over and over, it's really a hit...
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Reviewed on Jun. 21, 2006 by TOEVLUGSOORD
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TOEVLUGSOORD
Jun. 21, 2006
This is such an excellent recipe! I varied it by using the Cream Cheese Tart Shells recipe from this site and made mini tart shells in a 12-cup muffin pan, baked them, then filled with this mixture and added berries sweetened with sugar on top. They were a HUGE hit and very easy to put together and a great summer dessert!
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2 users found this review helpful
This is such an excellent recipe! I varied it by using the Cream Cheese Tart Shells recipe...
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Reviewed on Oct. 2, 2003 by Liz
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Liz
Oct. 2, 2003
Tasted good, but too runny.
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2 users found this review helpful
Tasted good, but too runny.
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Reviewed on May 5, 2007 by
DiablosMom
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DiablosMom
May 5, 2007
This was very good and I really like the flavor the almonds give to it. I took a shortcut and used a store-bought graham cracker crust, but I think it would have been better with the homemade crust called for. Otherwise I made it exactly as directed and it was delicious, but I wouldn't call it "quick and easy" like some other reviewers. It actually took me a really long time to make, by the time I washed and cut all the berries, chopped the almonds, whipped the cream,etc. and it dirtied lots of bowls. But a nice result!