For the crust:
10 sheets graham crackers, 1 1/2 cups graham cracker crumbs
2 tablespoons sugar
pinch ground cinnamon, optional
6 tablespoons unsalted butter, melted
For the filling and topping:
8 ounces full fat cream cheese, softened, I like Philadelphia brand
1/4 cup sweetened condensed milk
1/4 cup confectioners’ sugar
6 cups halved or quartered (if large) fresh strawberries, about 2 pounds or 3 pints
¼ cup strawberry jam or preserves, I like Stonewall Kitchen
Make the crust:
Place the rack in the middle of the oven, and preheat to 350 degrees F. Lightly spray a 9” pie plate with cooking spray.
Add the graham crackers, sugar and salt into the bowl of a food processor. Process into fine crumbs. Add the melted butter and process to combine well. Alternatively, in a medium-size bowl, combine the graham cracker crumbs, sugar, and salt, and stir in the melted butter and combine well. Put the mixture into the pie plate, and press firmly, packing it into the bottom and up the sides. The bottom of a metal measuring cup or glass will make it easier. Bake for 8-10 minutes. Set aside to cool completely.
Make the filling:
Using a stand or hand mixer, beat the cream cheese until smooth. Add the sweetened condensed milk and beat to combine. Add the powdered sugar and vanilla, and beat until very smooth. Pour into the cooled crust, spreading to the sides to create an even layer. Cover tightly with plastic wrap, not touching the filling. Freeze until firm, at least 3 hours, or overnight in the fridge.
When ready to serve, gently heat the preserves, to thin them out. In a medium size bowl, toss the strawberries and preserves together until completely coated. Remove the pie from the freezer. The easiest way to serve is to cut slices first, and then spoon the berries over each slice. But, for a pretty presentation, top with all of the berries and then cut the slices. Just know that it might be a little harder to neatly slice the pie that way.
Makes 6-8 servings. YUM!
1. Buy organic strawberries!
2. You really want to evenly pack the graham cracker crumbs into the pie plate. The bottom of a metal measuring cup or drinking glass is an easy way to do that.
3. The crust does not have to be baked. You can freeze it for about an hour before filling. It will be more crumbly though.
4. If you notice that the crust is sticking to the pie plate, wet some paper towels with hot water and wrap them around the plate, and the crust will loosen right up.
5. For a pretty presentation, fill the pie with all of the glazed berries. BUT TO SERVE MORE EASILY, I like to cut slices from the cream cheese filled pie, and then spoon the berries on top of each slice.
NOW AS FAR AS THAT DIRTY DOZEN: ALWAYS TRY TO BUY ORGANIC WHEN YOU CAN! If they’re too expensive, at the very least, make sure to rinse the fruits and veggies for at least 30 seconds. And if possible, it wouldn’t be a bad idea to soak them in a sink full of water with a splash of vinegar for 15 minutes.
FYI: THE EWG GLEANS THEIR INFORMATION FROM the work done by the Department of Agriculture and the Food and Drug Administration, who test OVER 38,000 NON-ORGANIC FRUITS AND VEGETABLES EVERY YEAR.
1. Strawberries 2. Spinach 3. Nectarines 4. Apples
5. Grapes 6. Peaches 7. Cherries 8. Pears
9. Tomatoes 10. Celery 11. Potatoes 12. Sweet Bell Peppers