Strawberry Pie

This is a new recipe for me, but so far, it has received rave reviews. Try it - I guarantee you won't be sorry.

Strawberry Pie

1 8-oz package cream cheese

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 cup heavy cream

1/3 cup white sugar

2 tablespoons cornstarch

1/3 cup water

1/3 cup grenadine syrup (You can find grenadine syrup with drink mixers.)

1 tablespoon fresh lemon juice

2 cups fresh strawberries, hulled

1 9-inch baked pie shell (Graham cracker crust recipe is below.)

1. In a medium bowl, mix together cream cheese and powdered sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.

2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.

3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar

1/3 cup butter, melted

1. In a small bowl, combine the crumbs and sugar, add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.

2. Refrigerate for 30 minutes before filling, or bake at 375 degrees for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.