-Mary Wilson BWVB02B 2 pt – 3 pints fresh strawberries
1/2 pt Heavy cream
2 pk Cream cheese; softened
– (3 oz ea) 1/2 c Sugar
3 1/2 tb Fresh lemon juice (1 small
– lemon) 1 9-inch baked pie shell at
– room temperature 1/2 c Currant or strawberry jelly
Wash strawberries carefully; let dry. Stem strawberries, selecting larger ones to put on top of pie. Reserve smaller ones to put in filling. Beat together cream cheese, sugar and lemon juice until smooth and fluffy. Fold in whipped cream; cut in small strawberries. Pile filling lightly into baked pie shell. Place large strawberries, cut side down on top. Spread currant jelly; after it has been softened to consistency of thickened gelatin, over top of pie, glazing strawberries. Cover and refrigerate several hours. Or freeze overnight before serving; allow about 1 hour to thaw slightly before cutting.
Can be served with additional whipped cream if desired. Also wonderful made with fresh raspberries, blueberries or black pitted cherries. Serves 8.
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