Strawberry Cream Pie
I first made this scrumptious dessert recipe around 40 years ago. Friends still rave over the how amazing it looks and the taste!
|125 g||Wine biscuits, finely crushed|
|60 g||Butter, melted|
|125 g||Cream cheese|
|1 tsp||Vanilla essence/extract|
|1 punnet||Strawberries, hulled and halved|
- Place 2 layers of grease proof paper over base and sides of deep 20cm round cake tin. Cover base with a circle of aluminium foil. Mix biscuit crumbs and butter well and press over base. Refrigerate while preparing filling.
- Beat cream cheese until soft and creamy, add sugar, beat well. Add eggs one at a time beating well after each one. Add milk, cream and vanilla and beat until combined. Pour mixture over biscuit base. Cook in 180 degrees oven for 45 minutes or until custard is set. Allow to cool, then refrigerate until well chilled.
- To turn out, place base of cake tin in hot water for a few seconds, lift pie onto serving plate. Arrange strawberries over the top. Stir jam and water over low heat until smooth then push through sieve. Brush glaze over strawberries