It’s mid March, cool and a gentle rain is falling outside. The remaining snow is melting very quickly. Before long, we will all be planting gardens and mowing our lawns again. Rainy days do one of two things to me. Rain . . . spurs me to clean . . . or bake! Today, baking was the winner. I decided to whip up a Glazed Strawberry Cream
It’s pi day but it’s not pie day. Just in case you’re not sure what pi is, this little tidbit should help you understand. Pi represents the ratio of a circle’s circumference to its diameter. It’s an important part of the foundation of mathematics, most importantly geometry. Math was my worst subject. I don’t like pi!
I much prefer this kind of pie.
Let me first say that I’m so thankful for those of you who send me sweet emails asking . . . “Where are you?” . . . “You ok?” . . . “Did you drop off the blogging earth?”
Thank you for checking in on me and saying Hi.
To send my love right back, I’m sharing this Strawberry Cream Pie with you.
This Strawberry Cream pie is so simple to whip up and it’s really quite pretty.
Come on now . . . getoffyourbuttandmake this. You can celebrate pi day too!
This glazed strawberry cream pie is a favorite of ours. It’s fresh and light and simply delicious.
Even if you have absolutely no baking skills, you can make this pie! If you need additional help, just email me or leave me a comment below. I’m happy to help.
If any of you out there have a favorite pie recipe, include it in the comments section, along with a link to your blog if you have one.
I will choose one of those recipes to bake myself, then I’ll spotlight your blog and your pie!
Thanks for visitingPrint
This glazed Strawberry Cream pie with graham cracker crust is so easy to make and simply delicious!
Graham cracker crust
- 1 1/4 cups graham cracker crumbs (1 pkg crushed
- 1/4 cup granulated sugar
- 5 Tablespoons melted margarine or butter
- 1 small pkg Cream Cheese (3 1/2 oz.)
- 1 1/4 cups powdered sugar
- 1 cup Cool Whip or real Whipped Cream
- 1 1/2 to 2 cups of sliced or whole Strawberries
- 1 pkg Strawberry Danish junket (4 3/4 oz.)
- It’s close to the jello in the grocery store
- 1 3/4 cups COLD Water
Graham Cracker crust:
Mix above ingredients together. Using the back of a large spoon, press crumb mixture firmly on bottom and up sides of a 9 inch pie plate. Bake crust at 350 degrees for 6 to 8 minutes, or until light golden brown. Cool then fill.
Beat Cream Cheese with hand mixer, until smooth. Blend in Powdered sugar until smooth. Blend in the cool Whip. Fill Cooled Pie shell with Cream Mixture on bottom and almost to the top of crumb shell. Refrigerate while preparing berry mixture.
Stir contents of junket pkg into 1 3/4 cups cold water in medium saucepan. Bring to a full boil or medium heat, stirring constantly. Boil for one full minute. The Berry sauce, will darken in color after that minute. Cool slightly, and then add your sliced or whole berries. Pour cooled berry Sauce over the top of Cream mixture, being careful not to cover the tops of the graham cracker crust completely. It will make your crumbs soft. Cool in the fridge uncovered until pie is well set.
Top with additional Cool Whip if desired.