Double Layer Strawberry Pie

I was going to make the Daiquiri Pie I mentioned in a post below, but my husband is out of town for a meeting and won't return home until late tonight so I've decided to wait and make it tomorrow because I know he is looking forward to it! In the meantime, with spring time pies on the mind I decided to post this one again just incase some of you missed it the last go-round. The sun is shining, it's supposed to hit 70 degree's here in the Midwest today and by golly it's time to make a pie!

Double Layer Strawberry Pie

3 oz. cream cheese
1/2 c confectioner's sugar (powdered sugar)
1/2 t vanilla
1/2 t almond extract
1 c heavy cream
1 - 9 inch pie shell, baked and cooled
1/3 c white sugar
2 T cornstarch
1/3 c water
1/3 c grenadine syrup
1 T lemon juice
2 c fresh strawberries, hulled

In a mixing bowl, cream together the cream cheese and powdered sugar with vanilla and almond flavorings. In a separate bowl whip the heavy cream to stiff peaks, don't over beat. Fold this into the cream cheese mixture. Spread over the cold pie crust.

In a cold saucepan turn the burner to medium heat. Mix the sugar and cornstarch and stir in water until smooth. Add grenadine and lemon juice. Bring to a boil and cook until thick, which should happen within minutes. Allow to cool then stir the strawberries into the gel and spread over the cream cheese layer.Print Friendly and PDF