Strawberry-Chevre Pie for the Fourth of July!

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


  1. Slice berries
  2. Mix cream cheese, chevre and 1/3 Cup sugar to make a smooth paste, coat already baked piecrust with mixture.
    1. Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
    2. Fold in the sliced strawberries, toss until well coated. Pour into the crust.
    3. Chill until well set. Serve topped with whipped cream, if desired.