A delightful twist on the classic strawberry pie, featuring a creamy filling and a luscious strawberry topping.
Wash and hull the strawberries, then halve them.
Use a sharp knife to make clean cuts and preserve the strawberries' shape.
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Ensure the cornstarch is evenly mixed to avoid lumps.
Add the water and lemon juice to the saucepan and cook over medium heat, stirring frequently, until the mixture thickens.
Stir constantly to prevent the mixture from sticking to the pan.
Add half of the strawberries to the saucepan and cook until the mixture is thickened.
Cooking the strawberries releases their natural juices, enhancing the flavor.
Remove the saucepan from heat and gently fold in the remaining strawberries. Let the mixture cool completely.
Cooling the mixture ensures it sets properly when added to the pie.
Whip the heavy whipping cream in a mixing bowl until stiff peaks form.
Chill the bowl and whisk beforehand for better results.
In another bowl, beat together the cream cheese, powdered sugar, vanilla, and salt until smooth.
Ensure the cream cheese is softened for easier mixing.
Fold the whipped cream into the cream cheese mixture until well combined.
Fold gently to maintain the airy texture of the whipped cream.
Spread the cream filling evenly in the pre-baked pie shell.
Smooth the top with a spatula for an even layer.
Once the strawberry topping has cooled, gently spread it over the cream filling.
Distribute the strawberries evenly for a visually appealing presentation.
Chill the pie in the refrigerator for at least 2 hours before serving.
Chilling helps the layers set and enhances the flavors.
Slice and serve the pie, optionally garnished with whipped cream or fresh strawberries.
Use a sharp knife for clean slices and serve chilled for the best experience.
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