Fresh Strawberry Cheesecake Pie

Whenever fresh strawberries are available at our local farm, my mind becomes filled with dessert ideas. My all time favorite is fresh strawberry pie.  I consider it to be a southern classic  pie! The kind of fresh strawberry pie you’ll find in your community church cookbook or your cousin brings to all the summer potlucks. But it’s just a staple, definitely a good recipe to have in your repertoire…… I never get tired of it. I’ve eaten many slices of fresh strawberry pie over the summers and it’s always something I look forward to around this time of year.


I wanted to change up my favorite summer pie just a little by adding a no-bake cheesecake layer, and  I probably ate about 3/4 of this pie on my own.

Here’s my Notes:

1)This pie needs time to chill in the fridge. I suggest making it the day before you plan on serving it. The jello needs to chill and the cheesecake layer will have time to really set up and get firm….it becomes so smooth & creamy 😋

2)I really suggest blind baking the pie crust. Just use some dry black eye beans, you don’t have to have those fancy pie weights…. it’s a extra step worth doing.

3)This recipe makes two deep dish pies.  I suggest you give the other pie away to a friend…they’ll love you.

Fresh Strawberry Cheesecake Pie

Yields:2 deep dish pies

Ingredients:

2 frozen deep dish pie shells

no-bake cheesecake layer-

1 (8 ounce) package cream cheese {I love Philadelphia Cream Cheese, I honestly think it’s the best}

2 cups heavy whipping cream

1 teaspoon vanilla

1/2 cup sugar

1 cup powdered sugar

strawberry layer-

1 quart fresh strawberries, washed & halved

1 cup water

1 cup sugar

3 Tablespoons cornstarch

1 (3ounce) package strawberry jello

 Directions:

Preheat oven to 450 degrees F. Blind bake the two frozen pie shells in preheated oven for 8-10 minutes. Allow to cool completely before continuing.

In the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and sugar until smooth; transfer to another bowl. Using the stand mixer bowl again whip the whipping cream until stiff peaks. Add cream cheese mixture and vanilla; whip together until fully incorporated. Divide the cheesecake mixture evenly between the two pie shells.

In a medium saucepan stir together the water, 1 cup sugar, cornstarch, and jello with a whisk. Bring mixture to a boil, allow to cook for about 1-2 minutes. Remove from heat and add the halved strawberries. Divide the strawberries evenly over the top of the cheesecake layer. Chill the pies for at least 6 hours before serving. Enjoy !

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Chocolate Punch Bowl Dessert 

There is just something about creamy, layered desserts that people just can’t get enough of…


This dessert was inspired by my Aunt Sheree, who described to me a dessert she had just made for a church luncheon. (She informed me that cook & serve pudding is way better than just the instant.) I thought I would give her version a try, and served it at my church too. Well, I could barely get a picture before they devoured it. Layered desserts always seem to do well with crowds. They’re easy to make, but impressive to look at…..not to mention it’s delicious. I promise if you take this to a summer cook-out, it will be a huge hit!!

Here’s My Notes:

1)When you’re using cook & serve pudding make sure you use it right away. As the pudding cools, it will form a skin on the top— so layer immediately.

2)I decided to top my dessert with fresh strawberries, but mini Oreos would be cute too.

3)I crushed my oreo cookies in my food processor to crumbs. You can just crush them up in a plastic Zip-loc bag.

4)I wanted to put my dessert in a punch bowl, but they were all too big…so i just went with a trifle dish. But if you really want to feed a crowd you could easily double this recipe and serve it in a huge punch bowl.

5)This dessert is perfect to make in advance.

 

Chocolate Punch Bowl Dessert

Ingredients:

•1 (18.3 oz) package brownie mix

•1 (8 oz) package cream cheese

•1 1/2 cups powdered sugar

•1/2 cup sugar

•1 1/2 cups heavy cream

•1 teaspoon vanilla

•1 (3.4 oz) cook & serve chocolate pudding

•1 (14.3 oz) package oreo cookies (crushed)

🍓 Strawberries, halved 

Directions:

Prepare and bake the brownie mix according to the package directions; allow to cool completely before cutting into cubes.

In the bowl of a stand mixer cream together the cream cheese and sugars until smooth; transfer to another bowl. In the same stand mixer bowl whip the heavy cream and vanilla until light and fluffy. Add the cream cheese – sugar mixture to the whipped cream; beat together for about 5 minutes on high speed.

Prepare the cook & serve pudding according to package directions.

Assembly

It’s finally time to layer the chocolate masterpiece! Begin with a brownie layer… next, a generous layer of cream…then pudding… and finally crushed oreos. Continue this process til u fill the bowl. Chill for at least two hours before serving. I suggest making it the night before and chilling it overnight. I topped my dessert with halved strawberries, but garnish however you desire. Enjoy! 🍓

 

♥More summer desserts:

The Easiest Dessert Ever!

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Blueberry & Peach Cobbler with Bourbon Caramel Sauce

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