Strawberry Glacé Pie
This pie is the best way to highlight beautiful whole fresh strawberries - with flaky pie crust, creamy cheesecake filling, and a thin glacé coating to make everything shine with strawberry flavor. Be sure to save your best looking strawberries for the top of the pie!
What you will need
1 Roll Trader Joe's Pie Crust
1/2 cup Trader Joe's Whipping Cream
4 oz Trader Joe's Cream Cheese
1/3 cup Trader Joe's Organic Sugar
1 tsp Trader Joe's Organic Pure Bourbon Vanilla Extract
2 cups Strawberries
1/2 cup Trader Joe's Organic Sugar
2 cups Strawberries(Nutritional facts 157 calories, 3.86 g fat, 31.13 g carbohydrates, 1.13 g protein, 10 mg cholesterol, 37 mg sodium)
How to cook
Gather and portion all ingredients. Thaw pie crust completely. Wash and gently dry the berries.
Set oven to 450°F
Roll out the thawed pie crust and press together any cracks. Peel off top layer of plastic and flip onto the pie pan.
Carefully press the pie crust into the edges of the pie pan. Peel off plastic layer.
Fold the overhanging edges of the pie crust away from the center of the pie to create a nice rounded edge around the outside of the pie.
Crimp the edge of the pie crust pressing your pointer finger into a gentle cradle created by your thumb and pointer finger on the opposite hand.
Gently line the inside of the pie crust with two layers of foil. Deliberately press the foil into the base and edges of the pie crust and onto the sides to keep the crust from slumping during baking. Fold excess foil lightly over the edge to prevent over-browning during baking. Bake the pie crust for 12 minutes and then remove the foil and bake for another 3 minutes or until fully cooked. Set aside to cool.
While the crust bakes, prepare the glacé filling. Remove the stems of 2 cups of strawberries and add to the base of a blender or food processor along with 1/2 cup sugar.
Blend the strawberries and sugar in the food processor until smooth.
Pour the blended strawberries and sugar to a saucepan over medium-high heat. Stir for 15 minutes until thick enough that the spoon leaves a trail in the glacé.
Whip cream cheese with the remaining 1/3 cup sugar and vanilla extract. Whisk until cream cheese is softened and no lumps remain.
Add the heavy cream and whisk until thickened.
Once the pie crust is completely cooled, spread the cream cheese filling into an even layer in the base of the crust.
Choose your best looking whole strawberries and place them points up all across the top of the cream cheese filling.
Once the glacé is cooled enough to touch, pour it over the strawberries. You can use a butter knife to coax the glacé into all the crevices.
Chill the pie in the fridge for about an hour before serving. Then, slice and enjoy!