Ingredients for Nasoya Strawberry Cream Pie With Sugar Cookie Crust
- Wheat Flour
- Sugar
- Brown Sugar
- Butter
- Vanilla
- Almond Extract
- Tofu
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
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How to Make Nasoya Strawberry Cream Pie With Sugar Cookie Crust
- Preheat oven to 350°F (175°C).
- For the sugar cookie crust: In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press the dough into the bottom and up the sides of a 9-inch pie plate. Bake for 15-20 minutes, or until lightly golden.
- Let the crust cool completely before adding the filling.
- For the strawberry cream filling: In a large bowl, beat 8 ounces (227g) of softened cream cheese with ½ cup powdered sugar until smooth. Gently fold in 1 cup heavy cream, whipped to stiff peaks.
- In a separate bowl, macerate 2 cups fresh strawberries, hulled and sliced, with 2 tablespoons granulated sugar. Let sit for 15 minutes.
- Gently fold the macerated strawberries into the cream cheese mixture.
- Pour the filling into the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
- Before serving, garnish with fresh strawberries and a dusting of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
108g
Fat
54g
Carbs
12g
