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Strawberry Almond Cream Pie

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“This recipe is a modified Cooking Light recipe. You can try the topping on vanilla ice cream or pound cake, too.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling: Combine cream cheese, 1/4 cup sugar, and vanilla and almond extracts in a medium bowl; stir until smooth.
  2. Spread evenly over bottom of graham cracker crust.
  3. Topping: Place 1 1/2 cups strawberries in food processor; process until puréed.
  4. Combine strawberry purée, 1/2 cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk.
  5. Bring to a boil, stirring constantly.
  6. Reduce heat to low; cook 1 minute.
  7. Remove from heat and cool to room temperature, stirring occasionally.
  8. In a large bowl, combine remaining strawberries and lemon juice; toss to coat.
  9. Arrange berries in a circular pattern over filling.
  10. Spoon glaze evenly over berries.
  11. Sprinkle toasted almonds around edge.
  12. Cover and chill 3 hours.

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