from Icebox Pies by Lauren Chattman
2 tablespoons cold water
2 teaspoons unflavored gelatin
1 (8 ounce) package cream cheese, softened
3/4 cup heavy cream
1 pint fresh strawberries, hulled
2/3 cup sugar
1 teaspoon pure vanilla extract
1 prepared crumb crust (I made a homemade graham cracker crust, but I would imagine you could use a store bought, ready made one)
Place the cold water in a small bowl & sprinkle gelatin on top. Let the gelatin stand to dissolve. In the workbowl of a food processor, combine the cream cheese, heavy cream, strawberries, sugar & vanilla and proccess the mixture until smooth.
Put 1 inch of water in a small saucepan & bring the pot to a bare simmer. Place the bowl containing the gelatin on top of the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute. With the food processor running, pour the gelatin mixture through the feed tube into the strawberry mixtre and process to create a smooth puree.
Scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Makes 1 (9 inch) pie; 6-8 servings
Now go ahead & enjoy!
I'm linking this up at Blessed with Grace for Tempt my Tummy Tuesdays. Go on over & check out all the delicious-ness being made throughout blogland.
Thanks for stopping by today. Have a nice week!