Strawberry Cream Pie

Strawberry Cream Pie

Graham Cracker Crust:
1 package graham crackers (made into crumbs)
1/4 c sugar
6 T butter, melted

Combine ingredients and press into 9 inch pie plate.
Bake at 375 degrees for 5-8 minutes or
until the edges are lightly browned. Cool.

Sparkling Glaze:
1 c strawberries
1/4 c sugar
1 cornstarch
1/4 c water
few drops red food coloring

Crush 1 cup strawberries. Combine sugar
and cornstarch in small saucepan.
Add water and crushed strawberries.
Cook and stir over medium heat until clear
and slightly thickened. Tint with food coloring to
turn glaze from pink to red. Cool.

Creamy Filling:
8 oz. cream cheese, softened
1/2 c powder sugar
1 t pure vanilla extract
1 c heavy cream, whipped
4 c strawberries

Blend cream cheese and sugar.
Stir in vanilla. Fold in whipped cream.
Spread evenly in cooled crust and refrigerate.

To assemble: Place whole strawberries stem side
down on top of creamed filling (or you could cut them up
which is what I will do next time!) Spoon glaze over berries.
Chill for at least three hours. Enjoy!