Hi everyone! My name is Susan and I blog at Living with Punks. I document all my sewing ventures, pop a recipe up every once in a while, and share our family mishaps that happen along the road. Hope you enjoy today’s post! This recipe is a family heirloom that my mom has perfected. Everyone begs her to make it for our family functions, and now I’m sharing it with you. Enjoy!
I love our small town Farmer’s Market. It’s held on Friday nights and a great family activity to look forward to at the end of the week.
We peruse the abundance of fresh grown fruits and veggies from the local farmers. I love living in this agricultural community and I am proud to raise my children here. I want them to appreciate where our food comes from and what better way to see it pulled straight from the fields to our streets.
One fruit that is in abundance in our neck of the woods is strawberries….and I’ve trained my punks to love them. We eat them straight out of the basket, topped with sugar, in our punch, and in pies.
Pre-baked pie shell
8oz. pkg. cream cheese (not low fat)
1 cup sugar, divided
4 cups strawberries, divided
2 T. cornstarch
1/4 cup water
Beat the cream cheese, 1/3 cup sugar and egg until mixed well
Pour into baked and cooled pie shell. Bake at 250 for 10-12 minutes. Middle should be set. Allow to cool.
Meanwhile, place 2 cups of the strawberries with 2/3 cup sugar. Mash while heating over medium heat. Heat until bubbly.
Dissolve the cornstarch in 1/4 cup water
Add to the crushed strawberry mixture, stir and lightly boil a few minutes until liquid has cleared. Allow to cool.
Wash the other 2 cups of strawberries and halve
Place on top of the cooled cream cheese layer
Pour the cooled crushed strawberry mixture on top. Refrigerate for 2 hours.
So refreshing! Enjoy!
Thanks for having me, Nicolette!