Strawberry Ripple Cream Pie
Strawberries are not actually berries but rather an aggregate accessory fruit, meaning the fleshy part comes from the receptacle that holds the ovaries, while the seeds on the outside are the true fruits.
This is vegetarian and gluten free recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Strawberry Ripple Cream Pie
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a bowl, mix the graham cracker crust ingredients until well combined. Press the mixture into a pie dish to form the crust.
-
Bake the crust for 10 minutes, then remove from the oven and let it cool.
-
In a saucepan, combine the strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens. Remove from heat and let it cool.
-
In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
-
In a separate bowl, beat the cream cheese until smooth. Gradually add the strawberry mixture and mix well.
-
Fold in half of the whipped cream into the cream cheese mixture.
-
Pour the cream cheese mixture into the cooled crust and smooth the top.
-
Top with the remaining whipped cream and swirl in some of the strawberry mixture.
-
Refrigerate for at least 3 hours to set.
-
Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
