STRAWBERRY COOKIE PIE

By gaster16

Ingredients

• Cookie Crust:
• 1/2 cup melted butter or margarine (1 stick)
• 1/4 cup powdered sugar
• 1 cup flour
• Dash of salt
• 1 8 oz. package cream cheese
• Strawberry Filling:
• 4 cups strawberries sliced
• 1 cup sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 1/2 teaspoon red food coloring
• 1/2 cup sour cream
• 1 cup whipping cream
• 3 tablespoons powdered sugar
• Crunchy Pecan Crumbs:
• 3 tablespoons melted butter or margarine
• 1/3 cup brown sugar
• 1/3 cup pecans, chopped
• Dash salt
• 1/4 cup flour

Preparation

Step 1

Crust:

Preheat oven to 350 degrees. Blend butter, sugar, flour and salt. Press into bottom of 9" x 9" x 2" baking pan. Bake 25 minutes until brown. Cool slightly. Place thin slices of cream cheese over warm cookie crust. When cream cheese is soft, spread over crust chill.

Filling:

Mix sliced strawberries and sugar. Let stand several hours or overnight in refrigerator. Drain juice into blender. Add cornstarch, salt and coloring. Blend. Pour juice into pan. Bring to boil over low heat, stirring constantly. Continue to boil 5 minutes. Remove from heat. Stir in strawberries and sour cream. Spread over cookie base. Chill. Whip cream and add sugar. Spread over strawberry filling. Chill.

Crumbs:

Preheat oven to 350 degrees. Thoroughly mix crunchy pecan crumb ingredients. Spread on cookie sheet. Bake 15 minutes. Cool Sprinkle over whipped cream. Cut into squares.