READY IN ABOUT 2½ hrs

1970's French Strawberry Pie

Read Reviews (4)

"My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make. My mom used to make homemade crust but I always have trouble with mine and I recently found Keebler® ready made shortbread pie crusts!" — buzzsau

Directions

Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Jul 03, 2012

Hi! This is like my mom's recipe from '70s. The mashed mixture of cooked strawberries isn't suppose to be smooth. This is different from the packaged strawberry glazes that you can buy. A little more rustic I guess. After the glaze is cooked, it will look like strawberry jam. Hope everyone enjoys this pie because I sure do!

—buzzsau

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Jul 01, 2012

I made this for Faceless Frenzy July 2012. For the shortbread crust I mixed 1/2 cup of softened butter with 1 Cup flour and 1/4 powdered sugar until it was crumbly then patted it into a tart pan. Bake for about 25 minutes at 350. The cream cheese layer needed a little sweetening - I would add a couple of tablespoons of powdered sugar to it. As for the glaze, I didn't want it chunky so a used a hand held blender to puree the strawberries in the pan - it was still to chunky so I ran the sauce through a fine mesh sieve and the glaze was perfect and glossy. I will make this again - it is beautiful.

—Baking Nana

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4 Ratings

Aug 14, 2012

I loved this and it was a big hit after a summer bbq! I followed the review that suggested adding icing sugar to the cream cheese - added about 1/3 of a cup. Also used sugar cookie dough to create the crust.

—Shazshops

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Jul 15, 2012

My husband has fond memories of this pie from a previous neighbour. I had to make some changes for my family's preferences though. I live in Canada, I couldn't find a premade shortbread crust, I used the Joy of Baking's recipe for it. I don't have a tart pan, I used my 9 inch springform instead. My son doesn't eat cream cheese, I used President's Choice Dark Chocolate sauce instead. I had to add about 3/4 cup of water to the strawberry sauce, it was way too thick, I cut the sugar to 1/2 cup which was good for us, I used my immersion blender to puree. Next time I will use 1 tbsp cornstarch and sieve the sauce as Baking Nana did for a nicer presentation. It was enjoyed by all but I didn't like the cloudiness of the sauce.

—the4taals

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Nutrition

Calories
418 kcal
21%

Carbohydrates
52.9 g
17%

Cholesterol
59 mg
20%

Fat
21.9 g
34%

Fiber
1.5 g
6%

Protein
3.2 g
6%

Sodium
156 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

1970's French Strawberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 418
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
Saturated Fat 11.4g 57 %
Cholesterol 59mg 20 %
Sodium 156mg 6 %
** Potassium 155mg 4 %
Total Carbohydrates 52.9g 17 %
Dietary Fiber 1.5g 6 %
Protein 3.2g 6 %
Sugars 37.9g
** Vitamin A 13 %
** Vitamin C 73 %
** Calcium 6 %
** Iron 5 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.