Try this berry-filled treat to sweeten up your summer.
Strawberry Cheesecake Pie
Serves: 1 (9-inch) deep-dish pie
Ingredients
- 1 1⁄2 cups finely crushed pretzels
- 1⁄2 cup unsalted butter, melted
- 1⁄3 cup firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1⁄2 cup heavy whipping cream
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon kosher salt
- 1 cup warm water
- 2 tablespoons light corn syrup
- 3 tablespoons strawberry gelatin
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 cups halved fresh strawberries
- Thawed frozen whipped topping, to serve
Instructions
- Preheat oven to 350°.
- In a medium bowl, stir together crushed pretzels, melted butter, brown sugar, and flour until well combined. Firmly press mixture into bottom and up sides of a 9-inch deep-dish pie pan.
- Bake until set, 15 to 20 minutes. Let cool completely on a wire rack.
- In another medium bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth and creamy, about 1 minute. Add cream, and slowly increase mixer speed to high; beat until thick and smooth, 1 to 2 minutes. Spread into prepared crust. Refrigerate until ready to use.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Add 1 cup warm water and corn syrup, whisking until smooth. Bring to a boil over medium heat; cook, whisking occasionally, for 10 minutes. (Mixture will be thick.) Remove from heat, and whisk in gelatin, lemon juice, and vanilla. Pour into a heatproof bowl, and let cool at room temperature for 30 minutes, stirring occasionally.
- Place strawberries on top of pie. Pour cooled strawberry sauce over berries. Refrigerate until set, at least 3 to 4 hours. Serve with whipped topping.
