This dessert has the red and white all over it, but no blue. Don’t hold that against it, though, it’s a wonderful early-July treat for your backyard gatherings. We use the cream cheese-chevre coating on the bottom and side of the pie shell to keep the juice of the strawberries from soaking through the crust. It also lends a nice creaminess to the pie.
6 cups sliced fresh strawberries (1.5 quarts)
4 oz softened cream cheese
2 oz softened chevre
1/3 cup sugar
1/2 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared piecrust
- Slice berries
- Mix cream cheese, chevre and 1/3 Cup sugar to make a smooth paste, coat already baked piecrust with mixture.
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the crust.
- Chill until well set. Serve topped with whipped cream, if desired.