The only thing baked here is the crust which, ok shoot me, I bought at the store. The base is made just by whipping together cream cheese and mascarpone with vanilla, sugar and lemon juice (oh, that lemon juice really brightens the whole thing). Then it's just a matter of adding some sliced strawberries and a little melted jam. It firms up a bit with chilling but remains really creamy. I can't believe how much it tasted like a cheese cake without the baking, water bath or worrying about cracking. This is one we'll have all summer with different fruits as they come into season.
Creamy Strawberry Pie
I used a store bought pastry pie shell for this pie, it would also be fantastic with a graham cracker or shortbread crust.
9-inch pie shell
8 oz cream cheese, softened at room temp
8 oz mascarpone cheese, softened at room temp
1 t vanilla
3 T heavy cream
1/4 c white sugar
2 t lemon juice
strawberries, hulled and halved (amount will depend on the size of your berries)
1/4 - 1/2 c red jam such as currant or strawberry (I used my homemade strawberry vanilla jam.)
Cook your pie shell according to directions. Let cool.
Whip the cream cheese, marscarpone, vanilla, heavy cream, sugar and lemon juice together until blended and light. Spoon into the cooled crust and spread into an even layer. Let chill in the refrigerator for about 30 minutes.
Top the chilled pie with halved strawberries. Put the jam into a small microwavable bowl. Microwave until the jam in warmed and slightly liquid, about 30 seconds. Brush all over the top of the berries letting it fill in the spaces between berries.
Chill for at least another hour before serving. We actually thought it was better after being in the fridge overnight.
Makes 1 pie
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