Strawberry Chessecake Pie

By Joelene

Ingredients

• Crust:
• 1 cup flour
• 6 tablespoons unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1-2 tablespoons cold water
• Pinch of salt
• Filling:
• 2 1/2 packages cream cheese (1 pound, 4 ounces)
• 1 cup sugar
• 3 eggs, room temperature
• 3 tablespoons flour
• 1 pound fresh strawberries, chopped fine
• Filling topping:
• 2 cups (16 ounces) sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• Strawberry topping:
• 1 large container (16 ounces) fresh strawberries, sliced
• 1 cup strawberry jam, heated

Preparation

Step 1

Crust:
Combine sugar, flour and salt in a bowl.

Add butter and mix with pastry blender or fork until mixture resembles course meal.

Add cold water.

Gather pastry into a ball.

Wrap in plastic wrap and chill for one hour.

On a lightly floured board, roll out pastry into a circle 1/8 -inch thick to fit a lightly greased 10-inch pie pan.

Trim edges.

Place in freezer for 15 minutes to chill.

Preheat oven to 375 degrees.

Bake pie shell for 10 minutes.

Cool pie shell.

Filling:
In a mixing bowl, beat cream cheese and sugar until well blended.

Mix in eggs.

Add strawberries, flour and salt, mixing until well blended.

Pour filling into baked piecrust.

Bake at 400 degrees for 10 minutes.

Cover pie gently with tin foil.

Lower temperature to 275 degrees and bake for 50 minutes.

(Pie may look like center is not firm, but will firm as it cools.)

Remove pie from oven and cool for 15 minutes.

Make topping for filling.

Filling Topping:
Blend together sour cream, sugar and vanilla.

Spread evenly over top of pie filling.

Return to oven and bake at 350 for 10 minutes.

Cool pie down.

Strawberry Topping:
Decorate top of cooled pie with sliced strawberries.

Bring strawberry jam to a boil.

Brush jam over strawberries to glaze.