Strawberry Cheesecake Pie
Source of Recipe
adapted from Icebox Pies by Lauren Chattman
List of Ingredients
Crust:
50 vanilla wafers (to yield about 1 1/2 cups crumbs)
5 Tbs. butter, melted
1 tsp. vanilla extract
Filling:
2 Tbs. cold water
2 tsp. unflavored gelatin
8 oz. light cream cheese, softened
3/4 cup fat free half and half
1 pint fresh strawberries, hulled
2/3 cup sugar
1 tsp. vanilla extractRecipe
Crust: Preheat oven to 350 degrees. Place wafers in a food processor and process until they are finely ground. Add the butter and vanilla. Process just until combined.
Press the mixture on the bottom and up the sides of a 9" pie pan. Pack the mixture tightly. Bake the crust until golden and crisp, 6-8 minutes. Let cool completely before filling it.
Filling:Place the cold water in a small bowl and sprinkle the gelatin on top. Let the gelatin stand to dissolve. In a food processor, combine the cream cheese, half and half, strawberries, sugar and vanilla and process until the mixture is smooth.
Place the bowl of gelatin in a bowl of hot water and heat until the gelatin is melted. With the food processor running, pour the gelatin mixture through the feed tube into the strawberry mixture and process to create a smooth puree.
Scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Note: You can also place the pie into the freezer for a delicious frozen pie.
|
|
member logon
