If there’s one dessert to make with strawberries, it’s this silken strawberry-rich pie with its distinctive addition of cream that lines the bottom of the pastry case before putting in the cooked jam-like strawberry filling.
I found the recipe in the excellent cookbook “The Farm” by Ian Knauer. The recipes are a mix of the author’s old-family recipes and Knauer’s many years as food editor of Gourmet Magazine.
There are many versions of no-bake strawberry pie. It generally employs the technique of crushing a portion of the berries and mixing in fresh strawberries enriched with sugar and cornstarch that cook until the mixture is clear and thick.
Cream Cheese Strawberry Pie
For the cream cheese filling (the cream cheese must be at room temperature) I used Casco Bay Butter company’s cream cheese, which is wonderfully rich and creamy. I haven’t seen it at stores but found it at the Brunswick Farmer’s Market at Crystal Springs.
Strrawberries from Fairwinds Farm
