My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, March 23, 2010

Fresh Strawberry Pie

What could be more wonderful than making and eating a Fresh Strawberry Pie after picking those beautiful strawberries you grew with your own little hands.

Okay, so you remembered I can't grow weeds, let alone strawberries, I got them from a neighbor down the road. Which means I have to make two pies. I can't just take the mans strawberries and not make him a pie.

This is so easy and you will be so proud of yourself for not buying that awful sicky sweet glaze they sell at the grocery next to the strawberries. Yuk. This is the recipe I have used since the late 70's.

Fresh Strawberry Pie
1 9-inch pie
print recipe

1 quart fresh strawberries
1 cup sugar
3 teaspoons cornstarch
1 3-ounce package cream cheese, softened
1 cup whipping cream, not the stuff in the can

Wash and hull (take the stems off) berries. Mash and strain 2 cups berries. Combine juice, sugar, and cornstarch; boil slowly for 10 minutes, stirring constantly. Remove from heat and allow to cool. Soften cream cheese with a small amount of cream and spread in the bottom of a baked 9-inch pie shell. Put 2 cups hulled berries on top of the cheese. Pour glaze over. Chill. Just before serving spread sweetened whipped cream over the top. Serves 8


  1. Wow, strawberry pie...what a wonderful delicious treat. Thank you for a new recipe. It sounds delicious with the cream cheese on the bottom!

  2. I never thought of using strawberries for a pie. I'm always just serving them with brown sugar. You're linked for tomorrow's Friday's Feast!


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