Strawberry Cheesecake Pie
Ingredients
- sugar cookie dough* {I used Pillsbury ready to bake sugar cookie dough}
Strawberry Filling
- 2 16 oz containers fresh strawberries
- 1/2 cup sugar
- 2 T cornstarch
- 1 T fresh lemon juice
Cheesecake Filling
- 8 oz cream cheese softened {I used light whipped cream cheese}
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 tub 8 oz., Cool Whip, thawed {or substitute 1 cup of heavy cream whipped}
Instructions
- Make strawberry filling first so it has time to cool. Hull strawberries and cut in 1/4s. Place 1/3 of berries into a saucepan with sugar, cornstarch and lemon juice. Cook over medium low heat until berries release their juice and sugar melts down.
- Mash with a potato masher or blend with an immersible blender. Turn heat up to medium high and let mixture boil for one minute. Remove from heat. Place pureed strawberries into a bowl and refrigerate while preparing the rest of the pie.
- Arrange sugar cookie dough pieces in a glass pie dish, leaving a little space between them for expansion while cooking.
- Bake at 350 and check after 10 minutes. Continue to bake and check over the next 5 minutes. When cookies begin to turn golden and are puffy, use the back of a large spoon to deflate them and pack dough down. Return to oven and bake crust until dough is just done. Remove from oven and let cool completely.
- Mix cream cheese with powdered sugar and vanilla with a beater or in a mixer. Fold in Cool Whip or whipped cream.
- Spread cheesecake mixture over the cooled cookie crust in and even layer.
- Combine remaining fresh berries with cooled pureed berries. Spoon berries over cheesecake layer in crust. Refrigerate for 3-4 hours for best slicing results. Garnish with additional whipped cream, sprinkles or mint.
Notes
*or crumble any cookies and mix them with melted butter to bind and bake for 10-12 minutes at 350 to set, or use a prepared graham cracker crust