Tar Heel Pie
Source of Recipe
mjlibbey @ Somersize Site
Recipe Introduction
Almost Level 1 ~ Pro/Fat
List of Ingredients
Pie filling:
12 ounces cream cheese, softened
Sweetener to equal 1/2 cup sugar
1/2 pint whipping cream
fresh strawberries
Blueberry Glaze:
1 package frozen blueberries
sweetener to equal 1/3 cup sugar
Recipe
For the pie:
Using a electric mixer; mix soft cream cheese and sweetener until the sweetener is dissolved. In another bowl, whip the cream until stiff peaks form. Gently fold the cream into the cream cheese; blend well. Slice strawberries in half and place on the bottom and sides of a 9 inch deep-dish pie plate. Pour cheese mixture over top and chill until firm.
For the glaze:
Combine in a saucepan and cook over low heat until thickened. Be careful not to break up the berries too much. Cool to room temperature. Spoon over cheese mixture and chill several hours more or overnight.
The glaze won't be real thick and it goes down into the cream cheese mixture.
It's just as good putting fresh blueberries mixed with sweetener on top without making the glaze.
Another version for non-SSer's: Use a baked pie crust and line with banana slices instead of strawberries. The rest of the recipe remains the same.
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* Deb’s notes: I use “sugared” (splenda) sliced strawberries, that have set long enough to get nice and sweet and juicy. I may try to thin the white layer with a bit of cream next time, it’s pretty thick. I use 3 cups of frozen blueberries and about 2/3 cup splenda, cooked stove top. You can use more blueberries, as the 3 cups (cooked) doesn’t quite cover the top. Don’t over cook it, because it continues to thicken as it’s chilling.
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