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Two Tier Strawberry Pie

Reviewed: Jun. 27, 2012
This pie was amazing! I actually made a second one a few days later since I gave all of the first one away. I did read a bunch of the reviews beforehand and made a few changes to the original. Graham cracker crust is definitely the way to go. Sogginess factor aside, it adds a really great flavor that normal pie crust wouldn't. I also used 8oz. of cream cheese instead of three. It ended up being quite a bit of the cream layer, but it was delicious, so no complaints from me. I used arrowroot starch instead of cornstarch for the sauce. Cornstarch probably would have worked fine, but if you have arrowroot I would recommend that. Not only is it flavorless, but it thickens quickly and evenly and stayed semi fluid for me, so I didn't have the problem of the cornstarch mixture being too thick after cooling. Arrowroot also has a beautiful shiny, clear appearance that works great with fruit desserts. As for the strawberries, I didn't measure the exact amount I used, but it was probably closer to three cups. That made my topping more strawberry and less sauce dominant. I also sliced the strawberries using an egg slicer and threw them into the sauce mixture right after it had thickened. That way I didn't have to worry about stirring them in later, they cooked a little which softened them, and having them sliced made the pie much easier to cut later since I didn't have to navigate my knife around big chunks of strawberry. Not too difficult to make and delicious. Five stars!
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