Monday, May 21, 2012
Monday Munchies - Summer Berry Cheese Pie
Can you believe Memorial Day is next week? Where has the month of May gone?!? This month in Jackson has been awesome, and every weekend brings a new adventure! I've made some awesome friends, gone on some great hikes, biked a bunch, walked along beautiful lakes, survived my first night of Wyoming camping (lows in the 20's, brr) and practiced up on my country swing moves at the Stagecoach each week. I have loved every minute and can't wait to see what adventures the rest of the summer brings, I hear Wyoming only gets better as the summer goes on!
Back to food! This delicious berry pie would be a great addition to your Memorial Day festivities. First of all, it's red, white and blue...I'm all about the colors! Second, I don't know about you but I've been very eager to eat some good ripe strawberries, but in Jackson, they're still pretty tart and hard. I buy them (one of these days I'll learn better) but am always disappointed. This recipe is a great way to get an early berry fix because you add enough sugar that even gravel would probably taste good!
Summer Berry Cheese Pie
1 pint strawberries, sliced, divided
1 T. lemon juice
2/3 c. sugar, divided
1 (8 oz) package cream cheese, softened
1 t. grated lemon peel
1 (9 inch) graham cracker crust
2 T. cornstarch
3-4 drops red food coloring (optional)
1 pint fresh blueberries
In a large bowl, combine half of the strawberries and lemon juice.; mash berries (a sharp edged pastry cutter works great for this). Add 1/3 cup plus 2 T. sugar; set aside. In a large bowl, combine cream cheese, lemon peel, and sugar; beat until smooth. Spread into the crust.
In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for two minutes or until thickened. Stir in food coloring if desired, cool slightly.
Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least three hours.
Source: Taste of Home Magazine