Strawberry Cheesecake Pie

Crust

Line a 9 inch deep dish pie plate with your favorite crust. Blind bake the pie crust. If you like; see my all-butter pie crust recipe: Fearless pie crust.

If you prefer, you can also used  a purchased graham cracker crust or make a quick graham cracker crust instead of using a traditional pie crust.

Filling

Cheesecake layer:

8 oz. Cream cheese, softened

6 Tbsp. confectioners sugar

1/2 tsp. vanilla bean paste

2 1/2 Tbsp. sour cream, room temp

3/4 tsp. plain unflavored gelatin powder

1 Tbsp. cold water

6 Tbsp. cold heavy cream

In a large bowl or stand mixer;  beat the heavy cream until stiff peaks form but don’t overbeat or you’ll get butter. Place back in the fridge until ready to use. In the same bowl; no need to clean- beat the cream cheese until smooth and lump free. Add the sugar, vanilla bean paste, and sour cream and mix until just combined. In a small microwave safe bowl place 1 Tbsp. of cold water and sprinkle the gelatin over; let bloom for 5 minutes, then microwave on high for about 20 seconds until the gelatin is dissolved, whisk, then let mixture stand for about 2 minutes. Add the cooled mixture to the cream cheese mixture and blend gently. Fold in the whipped cream by hand until combined. Spread evenly over the cooled pie crust and chill while you make the strawberry layer topping.

Strawberry layer

Fresh strawberries ~ one pound (washed, hulled and dried)

1 Cup water

2 Tbsp. cornstartch

scant 3/4 Cup sugar

3.0-3.5 oz box Jello: strawberry gelatin

Top your cream cheese filled crust with using half of the berries sliced thin, then the rest of the bigger berries on top left whole. In a small saucepan place the water, sugar, and cornstarch and bring to a boil over medium heat stirring continuously until it appears thick. Boil two more minutes. Remove from the heat and whisk in the strawberry gelatin until it is dissolved. Pour over the top of the pie; note you will have some leftover; don’t be like me and pour over too much or it will run off the sides. But if you do- don’t fret it’s still delicious and amazing. Chill for at least 3 hours or overnight until set. Serve cold.