With the end of summer approaching, grab hold of some vibrant reds and sweet, soft pinks in your baking before the earthen suede's of gold, brown and tan take their place. My husband's favorite dessert is his mother's peaches and cream pie.
Personalizing it with strawberries gives it an extra special jazz for summer, and you simply can't beat a pie that makes it's own crust! Afterward, don't forget to re-purpose that glass canning jar from the berries into a container of ready-made pie filling to share with a friend. Attach some ribbon and a recipe card, and you not only have a pie but a sweet treat that keeps on giving.
Strawberries and Cream Pie
Makes 6-8 servings
3/4 cup of all-purpose flour
1 (3 oz) package of non-instant vanilla pudding (emphasis on the non-instant…from experience!)
1 egg
1/2 cup of milk
3 tbsp of butter, softened
1 (8 oz) package of cream cheese, softened
1/2 cup of sugar
1 (8 oz) can of jarred strawberries
3 tbsp of reserved strawberry syrup
1. Preheat the oven to 350 degrees.
2. Drain strawberries, making sure to reserve syrup in a bowl. Set aside berries and syrup, separately.
3. Combine flour, sugar, pudding mix, egg, milk and butter and beat well. Pour into a greased 8 or 9 inch pie pan.
4. Arrange drained strawberries on top to about an inch of the pan's edge.
5. Cream together the cream cheese, sugar and reserved syrup. Spoon on top of strawberries, spreading to about an inch of the edges.
6. Bake 30-35 minutes.
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Kelly can be found at The Barefoot Mama.
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