From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 baked, 9-inch pastry shell
  • 1 small package (3-ounce) cream cheese, softened
  • Juice of 1/2 lemon
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 2 cups whole, fresh strawberries, stems removed
  • 1 scant cup currant jelly


Mix cream cheese with lemon juice.  Whip cream; add sugar gradually.  Fold whipped cream into cream cheese mixture; spread into cooled, baked pastry shell.  Arrange strawberries upright over whipped cream mixture.  (If berries are very large, cut in half to completely cover top of pie.)  Melt jelly and pour over strawberries.  Refrigerate until set, at least 2 hours.

SERVES: 6 - 8

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