Windmill Farm Strawberry Cream Pie by Reagan

[BakerAunt]

Windmill Farm Strawberry Cream Pie
Submitted by reagan on July 13, 2008 at 5:15 pm

For this pie you will need a pre-baked pie crust. The pie pan I use when I make this pie is very large, it measures approximately 10 1/2 inches from top rim to rim, and is deep dish.

1 package of 8 oz. cream cheese, softened
1 can sweetened condensed milk
1/4 cup lemon juice
1/4 tsp. vanilla

Beat cream cheese with mixer, and add the condensed milk, lemon juice, and vanilla. Transfer this mixture to the fridge to keep chilled.

1 quart fresh strawberries (wash, hull, and if large cut in halve or quarters)

To make the filling:
1 cup sugar
1/4 cup and 1 T. of clear jel
dash of cinnamon
1 cup and 1/3 cup cold water
1/2 tsp. almond extract
several drops of red food coloring (optional)
1 1/2 T. fresh lemon juice

Mix the sugar, clear jel, cinnamon, water, extract, and food coloring together in a sauce pan. Using a whisk over low/medium heat, whisk until mixture slightly bubbles. Immediately add the lemon juice and continue whisking until mixture becomes thick.

Remove mixture from the stove and fold in the strawberries. Let cool to room temperature.
Make sure the pie crust is thoroughly cooled before assembling the pie.

Start by putting the cream cheese filling in the pre-cooled pie crust. Next gently put the strawberry filling over the pie. Chill for approximately 2 hours before serving.

Whipped topping finishes the presentation.

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