Strawberry Blueberry Cream Cheese Graham Crust Pie

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Sssssh … made with Items from the .99 cents store

I swear to the all mighty Martha Stewart, this strawberry blueberry cream cheese graham crust pie will make you squeal like a baby pig.  Your friends will think you went to the Farmers Market; taste tested endless baskets of strawberries, and painstakingly crushed graham cookies to create the perfect pie crust.  Impressive, Yes!

I found this recipe online at Sugar Spun Run.  I added the blueberries to it… just cause… um, I like blueberries.  Ok, no lie, I once added a layer of bananas, then a layer of chocolate pudding, followed by the cream cheese layer, and lastly the strawberry blueberry topping, it was heavenly.  The possibilities with this recipe are endless, make it your own.

https://sugarspunrun.com/strawberry-cream-cheese-pie/

My secret and awesome find in this cheese graham crust pie, the three main ingredients were purchased from the .99 cents store.  My .99 cents store always has the 9” graham pie crust and tubs of soften cream cheese in 6 oz containers.  I love to stock up on them, especially the pie crust.  This year, I also found large containers of fresh strawberries and regular size containers of blueberries for .99 cents each. They looked nice, plus with fruit pies, the added sugar always ensures for a sweet and tasty filling (ps… don’t be afraid, I found with the .99 cents store, you just gotta eat the produce fast).  So hey, if you bake as much as I do, I am always looking for good deals.  Above all, regardless of where you purchase said fruit, this pie will not fail.

 

Here’s the recipe:

1 – 9” Graham Pie Crust

Strawberry Topping

5 cups strawberries (quartered, stems removed)

½ cup sugar

1 Tbsp. lemon

2 Tbsp. cornstarch

Cream Cheese Filling

8 oz. cream cheese

½ cup powdered sugar

½ tsp. vanilla

1 cup heavy whipping cream

Here what to do:

1. In a small saucepan combine 2 cups strawberries, sugar, and corn starch over medium-low heat.
2. Stir frequently until strawberries release their juices.
3. Use a potato masher to crush the strawberries until mostly liquid.
4. Increase heat to medium-high and bring to boil, stir constantly.
5. Boil for 1 minute and remove from heat. Place in a heatproof container.  Set aside while you prepare the cream cheese layer.
6. In a medium-size bowl, beat together cream cheese, powdered sugar and vanilla extract until combined.
7. With mixer on high speed beat heavy whipping cream to stiff peaks.
8. Fold into cream cheese mixture the results with be thick and fluffy.
9. Spread evenly onto prepared graham cracker crust and place in refrigerator while your strawberry topping cools
10. Once cooled add remaining strawberries and blueberries and stir well.
11. Pour over cream cheese layer, piling mounds toward the center.
12. Return to refrigerator and let set for 4 hours before slicing and serving.