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French Strawberry Pie

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Submitted by jbf

French strawberry pie with a cream cheese layer, fresh strawberry puree glaze, and whipped cream topping. Bright, tangy, and bursting with real berry flavor in every slice.

YIELD

1 pie

PREP

20 min

COOK

7 min

READY

3 hrs

This French-style strawberry pie builds flavor in layers. A smooth cream cheese base coats the bottom of a baked pie shell, then a homemade strawberry puree goes on top with halved fresh berries arranged through the glaze. Finish with sweetened whipped cream, and you have something that looks like it came from a patisserie.

The trick is using half the berries for the puree and saving the best-looking halves for arranging. Mashing the first batch with sugar and pushing it through a sieve creates a smooth, jewel-toned glaze with no seeds or lumps. A little cornstarch thickens it just enough to hold its shape without turning rubbery, and a squeeze of lemon juice brightens the whole thing.

Let each layer cool fully before adding the next. Warm puree on cold cream cheese will slide right off, and warm cream cheese on a hot shell gets soupy fast.

Pro Tips

  • Use room-temperature cream cheese for the smoothest base layer. Cold cream cheese clumps and tears the shell.
  • Stir the cornstarch-puree mixture constantly over medium heat. It goes from liquid to thick quickly, and scorches just as fast.
  • Chill for at least 2 hours before slicing. The layers need time to set, and cold pie slices much cleaner than room-temperature.
  • Arrowroot works as a cornstarch substitute and gives the glaze a clearer, glossier finish.

Variations

  • Swap strawberries for fresh raspberries or a mix of both for a mixed berry version.
  • Add a thin layer of chocolate ganache between the cream cheese and the strawberry glaze.
  • Use a graham cracker crust instead of a traditional pie shell for a more casual summer dessert.

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
3 86.7
OUNCES ML/G CREAM CHEESE
3 45
TABLESPOONS ML CREAM
1 237
CUP ML SUGAR
1 237
2 30
TABLESPOONS ML CORNSTARCH
or arrow root
1 0.9
QUART L STRAWBERRIES
fresh *
1
X LEMON JUICE
to taste *

Directions

Bake pie shell (If frozen-7-9 minutes in 400℉ (200℃) oven); set aside to cool.

Blend cream cheese and cream until soft.

Spread over cooled pie shell.

Wash and hull berries.

Select ½ best ones; slice in half; set aside.

Mix sugar in rest; mash and rub through sieve.

Mix in cornstarch and a few drops of lemon juice.

Cook until thick, stirring constantly. Cool.

Put half over cream cheese in pie pan.

Arrange strawberries in the sauce, then pour the remaining purée over the berries and chill.

To serve top with sweetened whip cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 673 56% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 296mg 12%
Total Carbohydrate 24g 24%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 25% Vitamin C 1%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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