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Recipe: Strawberry Cream Pie (top and bottom pie crust are baked flat)

Desserts - Pies and Tarts
STRAWBERRY CREAM PIE

1 (2 crust) package Pillsbury Refrigerated Pie Crust Dough
FOR THE GLAZE:
1 cup water
1 cup sugar, divided use
1 (3 ounce) package strawberry Jell-O
2 tablespoons cornstarch
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced (reserve some for garnish)
2 cups whipped cream (or whipped topping) (for garnish)

Gently unroll pie crust. If desired, cut design into one crust for the top. Place each crust between two pieces of foil.

Place on cookie sheet and bake at 350 degrees F for 10 minutes.

TO MAKE THE MAKE GLAZE:
Combine 1 cup water, 1/2 cup sugar, Jell-O and cornstarch in saucepan. Bring mixture to a boil; remove from heat and let cool.

TO MAKE THE FILLING:
Beat cream cheese with the remaining 1/2 sugar until creamy, then add vanilla and almond extracts. Fold in the whipped topping. Spoon cream cheese mixture on bottom pie crust.

Fold the cooled strawberry glaze into sliced strawberries. Spoon over cream cheese mixture. Top with the second pie crust. Garnish with the whipped cream and additional sliced strawberries.

Source: Joanne Hoffman of Springville, winner of the Pillsbury Refrigerated Pie Contest, America's Fair, Western NY, 2006
MsgID: 0223523
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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