Strawberry Pie (Tricia's)

By exdircomp

To make Cheesecake filling:

4 ounce packages cream cheese
1 container marscapone cheese
2 teaspoons lemon juice or 1 teaspoon vanilla (if using vanilla elliminate zest and juice)
lemon zest
1 cup heavy whipping cream
1/4 cup white sugar


In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and marscapone until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in either lemon zest and lemon juice or vanilla extract.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture.



Pour into chilled crust, and top with pie filling. Chill several hours or overnight.

Ingredients

• 2 pie shells
• 1 container of Sugar free strawberry glaze
• 1 container Philadelphia Cream Cheese filling
• 1 container Marscapone cheese
• 1 lemon juiced and zested
• 2 to 3 pounds sliced strawberries
• Whip cream or frozen custard or both

Preparation

Step 1

Bake pie shells at 350 degrees for 15 minutes or golden brown. Remove from oven and cool completely.

Mix Cheesecake filling, marscapone cheese, lemon juice, and lemon zest, set aside.

Place 1/4 of the glaze in the two pie shells.

Spread the cheesecake filling equally over the glaze in the two pie shells.

Place 1/4 of the glaze on top of the cheesecake filling in the two pie shells.

Mix the remaining 1/2 glaze with the strawberries.

Pour the strawberries equally into the two pie shells.

Cover the pies with saran wrap and place in the refrigerator for at least two hours prior to serving.

Top with frozen custard or whipping cream or both if you prefer.