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| Photo courtesy of the Cooking Corner. |
Every now and then it just feels good to really nail a recipe. A dish comes out just like you'd hoped and the guests asked for seconds. Last weekend this strawberry pie was the perfect compliment to grilled burgers and dogs. Strawberries are at full bloom and the options are delicious.
This cheesecake is very simple and not overly sweet. It's easiest started a day ahead so that the strawberries can sweeten and juice-up a little. This light and creamy filling topped with fresh berries is a nice way to end a summer meal.
Strawberry Cheesecake Pie
1 graham cracker crust
1-8 oz. tub whipped topping, thawed
1-8 oz. pkg. cream cheese, softened
1 cup sugar, divided
1/8 tsp. almond extract (or 1/4 tsp. vanilla extract)
1 qt. fresh strawberries
In medium bowl, combine cream cheese and 1/2 cup sugar until fluffy. Add almond extract. Mix well.
Gently fold in cool whip. Pour into crust and spread evenly. Let set 1 hour to over night (covered).
Wash and clean strawberries. Put berries and 1/2 cup sugar into plastic covered container. Mix carefully. Let set 1 hour to over night (covered).
Carefully place fresh strawberries on pie in a circle starting at the outer edges and working in. Fit as many on the top as you can without overflowing.
Refrigerate at least 1 hour. Serves 8.
Tip - Slice pie into 8 pieces before adding berries, noting cut marks.
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