Strawberry Pizza Pie

Today I want to share with you a recipe for this scrumptious dessert that is very nostalgic for me. When I was a kid, my family eagerly anticipated the arrival of strawberry season, whether we grew our own or enjoyed those grown by our green-thumb neighbor, or found a pick-your-own farm — and this was one of our favorite recipes to make with our harvest. (In addition to tasting delectable, its name also struck me as rather fun to say.) I just made it yesterday with my daughter since we had berries needing to be used from our trip to the strawberry farm, which made me wonder why I don’t make it more often. YUM! And my hubby, whose sweet tooth usually has a “take it or leave it” approach to desserts, is raving about this one — so you know it’s gotta be good!

Strawberry Pizza Pie

Crust Ingredients:

½ cup powdered sugar

1 cup real butter

2 cups all-purpose flour

 

Filling Ingredients:

8 ounces cream cheese, softened

1 cup powdered sugar

9 ounces Cool Whip+ extra for garnishing if desired

 

Topping Ingredients:

2 pints strawberries, divided

1cup sugar

4 Tablespoons cornstarch

4 Tablespoons water

1 teaspoon vanilla

1 tsp. red food coloring (optional)

Crust: Combine first 3 ingredients; mix well and press onto round pizza pan.

(Photo credit: My daughter took this picture of my hands pressing out the dough. Not bad for a rising first grader!) :)

 

Bake at 350 degrees for 15-20 minutes.

 

Allow crust to cool completely.

Filling: Whip cream cheese and 1 cup powdered sugar. Fold into Cool Whip. Spread over chilled crust and chill while preparing topping.

 

Topping: Crush 1 pint strawberries and add sugar, cornstarch, vanilla, and water. Bring to a boil and add food coloring. (I omitted the food coloring this time — I figure we have enough artificial stuff in our food already, don’t need to add to it — and the berries made it sufficiently and perfectly red on their own.)

 

 

Cook until thick and clear (about 1 minute).

 

 

Slice another pint of berries and add to cooled topping.

 

 

 

 

 

 

 

Spread this over cream cheese filling and cover with dollops of Cool Whip.

 

Garnish with whole berries. Chill. Slice into thin wedges.

Yield: approximately 16 servings depending on how large you cut the slices.

Enjoy!

(We didn’t make it to the dolloping and garnishing part… we just skipped to the slicing and eating part.)

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