Ingredients for Strawberry Almond Cream Pie
- Prepared Graham Cracker Crust
- Light Cream Cheese
- 1/4 cup granulated sugar + 1/2 cup granulated sugar
- Vanilla Extract
- Almond Extract
- Fresh Strawberries
- 2 tablespoons cornstarch
- Fresh Lemon Juice
- Sliced Almonds
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How to Make Strawberry Almond Cream Pie
- **Make the Cream Cheese Filling:** In a medium bowl, beat together 8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until smooth and creamy.
- **Assemble the Pie:** Spread the cream cheese mixture evenly over the bottom of a 9-inch graham cracker crust.
- **Prepare the Strawberry Glaze:** In a food processor, puree 1 1/2 cups fresh strawberries until smooth.
- **Cook the Glaze:** In a small saucepan over medium heat, whisk together the strawberry puree, 1/2 cup granulated sugar, and 2 tablespoons cornstarch. Bring to a boil, whisking constantly.
- **Simmer and Cool:** Reduce heat to low and simmer for 1 minute, stirring continuously. Remove from heat and let cool completely to room temperature, stirring occasionally to prevent a skin from forming.
- **Prepare the Strawberries:** In a large bowl, gently toss the remaining 1 1/2 cups fresh strawberries with 1 tablespoon lemon juice.
- **Assemble the Pie (continued):** Arrange the lemon-tossed strawberries in a circular pattern over the cream cheese filling.
- **Glaze and Garnish:** Spoon the cooled strawberry glaze evenly over the arranged strawberries. Sprinkle with 1/4 cup toasted slivered almonds around the edge of the pie.
- **Chill:** Cover the pie and refrigerate for at least 3 hours to allow the flavors to meld and the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
179g
Fat
29g
Carbs
20g
