French Strawberry Pie
The recipe for this French Strawberry Pie comes from The Redbook Cookbook, circa 1960.
It’s super simple to make, but looks impressive, and tastes delicious, with layers of tangy cream cheese, fresh strawberries, and sweet topping.
It’s perfect for a summer barbecue!
PrintFrench Strawberry Pie
This yummy pie is perfect for summertime dessert, when strawberries are at their peak
- Prep Time: 20 minutes Plus Chilling
- Cook Time: 10-15 minutes
- Total Time: 0 hours
- Category: Dessert
- Method: Stovetop
Ingredients
9 Inch Baked Pie Shell–refrigerated or homemade
2 One-Pound Packages of Fresh Strawberries
8 Ounce Tub Whipped Cream Cheese, Room Temperature
1-1/4 Cups Granulated Sugar
3 Tablespoons Cornstarch
1 Tablespoon Fresh Lemon Juice
Red Food Coloring
1/2 Cup Heavy Whipping Cream
1 Tablespoon Confectioners Sugar
Instructions
Prepare, bake, and cool pie shell.
Spread the cream cheese over the bottom of the pie crust.
Wash, drain, and hull strawberries. Fill the bottom of the crust with whole strawberries, flat side down, and tips pointing up.
Using a stick blender, puree the remaining berries, and press them through a sieve to remove the seeds.
Measure the juice, and add water to make 1-1/2 cups of liquid.
In a saucepan, combine the granulated sugar and cornstarch, then gradually whisk in the strawberry liquid and lemon juice.
Cook and stir over medium heat until thickened.
Stir in a few drops of food coloring.
Cool approximately ten minutes, then pour over the berries in the crust.
Chill for at least three hours, then whip the cream and confectioner’s sugar together until stiff, and pipe or dollop it onto the top of the pie.
Enjoy!
