Incase you didn’t know, it’s Pi (π) day! (3/14), so happy Pi day. One of my coworkers had the idea that we should all make pies and bring them in to work. I’m not really big into making pie, mostly because I’m finicky about pie crust, and homemade pie crust is kind of a lot of work. This cheesecake pie, however, tastes the best with graham cracker crust, of which the store bought version works pretty well. So it ends up being very easy to make.
I called this “light & bright” strawberry cheesecake pie because it uses low fat dairy and lemon zest. Low fat dairy is usually not allowed in this house (other than milk and yogurt) because I think it’s gross, but it works really well in this cheesecake recipe. It is not as rich or dense as say, a new york cheesecake, but it is creamy, smooth and delicious. The lemon zest adds a subtle (but not too lemony) brightness that compliments this lighter cheesecake very well.
I may have gotten carried away with the photos on this post! Strawberry cheesecake is just so pretty.
This pie is very quick and easy to actually put together, probably a total of 15 minutes “hands on” time, but it does take a little time to bake and a little more time to cool. That is the thing about cheesecake that always makes me crazy, waiting for it to cool. It’s worth it though, right?
As I mentioned early, I made this pie to bring into work; the only thing was, I also wanted to blog about it. In order to get the appropriate photos I had to cut a slice, of course, and then once it was cut, I couldn’t just put it back in the pie! So, I brought a pie in to work with a slice missing. I’m classy like that.
Recipe adapted from Anna P.’s Strawberry Cheesecake Pie
Light & Bright Strawberry Cheesecake Pie
|Prep time||2 hours, 45 minutes|
|Cook time||45 minutes|
|Total time||3 hours, 30 minutes|
- 8oz low fat cream cheese (room temp)
- 2/3 cups 2% evaporated milk
- 1 Large egg
- 1/2 cup sugar
- 2 tablespoons flour
- 2 teaspoons lemon zest
- 1 9 inch graham cracker crust
- 2 cups sliced strawberries
- 2 tablespoons sugar
- 1/4 cup water
- 1 teaspoon corn starch
|1.||Preheat oven to 350°f|
|2.||Put cream cheese, evaporated milk, egg, sugar, flour and lemon zest in a mixing bowl and mix until smooth.|
|3.||Pour mixture into pie crust and bake 35 minutes, then turn off the oven and let the pie sit in the oven for another 10 minutes.|
|4.||While the pie is baking, prepare the topping by putting the strawberries and sugar in a small sauce pan. Mix the water and corn starch then pour it in with the strawberries. Heat up the mixture over medium/medium high, stirring occasionally until it comes to a boil. Turn it down and simmer for about 5 minutes until the sauce thickens. Remove the pan from the heat and set aside to cool until ready to use.|
|5.||Allow pie to cool on a wire rack for at least half an hour, then pour the strawberry compote over the top, gently spreading it out in an even layer to cover the pie.|
|6.||Refrigerate pie for at least 2 hours before serving.|