Ingredients

How to make it

  • The Bottom Layer
  • Put the white chocolate into a microwave safe dish and microwave on high for 20 seconds at a time. At the end of each, stir. Repeat until there's more melted bits than solid bits, then keep stirring until all of the solid bits turn into melted bits. Let cool to room temperature.
  • In a small mixing bowl, mix the cream cheese with an electric mixer until it's somewhat fluffy and whipped. Add in the cooled white chocolate and mix. Add in the sour cream and mix until combined. Cover the bottom of the pie with this mixture.
  • The Cooked Layer
  • Lightly crush the strawberries with a fork in a small saucepan. Add the sugar, water, salt, lemon juice, and cornstarch. Bring to a boil. Simmer for 1 minute. Pour into a bowl and let cool to room temperature. Stir occasionally during the cooling process. Once cooled, pour over the bottom later of the pie.
  • The Fresh Layer
  • Your strawberries should have the tops cut off so that they could stand up on the a flat surface. Place these point side up on top of the pie.
  • In the small saucepan which has been washed and dried, melt the currant jelly until it is melted. It will bubble. Strain into a glass, which will involve a lot of pressing with a spatula. Stir in the St. Germain. Brush this mixture onto the fresh strawberries.
  • The Pie
  • Cool in a refrigerator for an hour or two or overnight.

Reviews & Comments 2

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  • chuckieb 8 years ago
    Shandy....totally gorgeous recipe. High-5!
    Was this review helpful? Yes Flag
  • 22566 8 years ago
    Hi Shandy,
    Thank-you for this wonderful Strawberry Pie recipe.
    Wishing you and your family a nice evening.
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

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