Thursday, July 9, 2009

Strawberry Cocoanut Pie Resting on a Cream Cheese Blanket


1 prebaked 9-inch pastry shell (I use the deep dish because I like a thick pie).
1 package (8 oz.) cream cheese, softened
1/2 cup powdered sugar
1 quart fresh strawberries
1/4 cup water
2/3 cup granulated sugar
4 teaspoon cornstarch
whipped cream, don't skimp (use the real stuff!)
toasted coconut for garnish and use for the base, about 1/4 cup

1. Use a store-bought pastry shell (this is what I do). Bake according to package directions. Or prepare and bake your own according to your own favorite recipe. Cool.

2. Blend cream cheese and powdered sugar, spreading onto the bottom of the pastry shell. Sprinkle about half of the toasted coconut on the cream cheese mixture.

3. Rinse berries, hull and sort, reserving largest and best berries. Crush remaining berries to make about 1 cup.

4. In small saucepan, mix water, granulated sugar and cornstarch, add crushed berries, bring to a boil. Cook for 2 minutes or until thick and clear. Cool.

5. Press clean, whole berries, tips up, into cream cheese. Spoon cooled strawberry mixture evenly over berries.

6. Chill for 3 to 4 hours. Sprinkle with additional coconut.

7. When ready to serve, top pie with whipped cream or serve cream piled a mile high alongside.

This pie is excellent served with a mint tea.

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1 comment:

Shellmo said...

Can you hear my stomach growling over here? :-)