Strawberry Sweet Cream Fruit Pizza Pie
Why I Love This Recipe
A puff of white powder billows up as flour and powdered sugar cascade into a large bowl. My mom looks over at me and smiles, seeing my face light up. “Are you ready to get your hands dirty?” she asks. I excitedly dive in to make the crust for my family's beloved Strawberry Sweet Cream Pizza Pie.
Sweet and tart strawberries topped over crumbly, buttery crust and sweet cream cheese layers. A delightful symphony of flavors, smells and textures.
Childhood moments like these are the cherished beginnings of my love for food, and what's ultimately led me to follow my passion; to learn food photography and start a recipe blog. Cooking was an important part of my family; growing closer over laughs and stories as we ate together at the table, enjoying favorites like this fresh strawberry pie. Now I'm lucky enough to share that passion with others every day.
Ingredients You'll Need
1 cup butter (2 cubes), softened
2 cups all-purpose flour
½ cup powdered sugar
2 pint size baskets (about 4 cups) fresh large strawberries; plus 1 basket (2 cups) for topping
2 tablespoon cornstarch
1 ½ cups granulated sugar
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla
½ teaspoon fresh lemon juice
½ teaspoon grated lemon zest
Preheat oven to 350º F.
To make crust: Mix softened butter, flour and powdered sugar till well combined (will form a thick dough). Pat into bottom of slightly greased 9-inch round pie or cheesecake pan (bottom of pan only, not sides). Bake 15 minutes at 350º, or until slightly firm in center. Take out of oven and cool to room temperature.
To make strawberry filling: Remove leaves and puree or crush 2 baskets of strawberries to make 2 cups strawberry puree. Place strawberry puree, ½ cup granulated sugar and 2 tablespoons cornstarch in medium saucepan over medium heat stove. Stir and bring to a low boil. Reduce heat to low and simmer for 5-10 minutes until sauce thickens. Take off heat to cool.
To make cream cheese base: Mix softened cream cheese, 1 cup granulated sugar, vanilla, lemon juice and lemon zest until combined.
To Assemble: Spread cream cheese mixture evenly over baked crust, then spread strawberry puree mixture evenly over cream cheese. Slice leftover basket of strawberries and arrange on top of puree in desired pattern.
Cover and cool in refrigerator for 2 hours, or until firm.