Strawberry Pies

Fresh strawberries make delicious treats.

This is a sugar-free white chocolate pie I made with instant Jello pudding mix. Ignore the ratios on the package and use at most 2 cups cold milk to 2 packages Jello pudding mix. I poured it into a shortbread Ready Crust.


Strawberry Lime Cheesecake

Into my standard cheesecake ratios, I stirred blenderized strawberries and lime juice. This made a much less viscous filling that I baked for longer at a lower temperature (and tried not to spill on the way in the oven). About a cup and a half of chopped strawberries went in, and 1/4 cup lime juice. I left out the melted chocolate for this one. It is in a chocolate Ready Crust.


For the glaze on the strawberries, I melted orange marmalade and concord grape jelly in a pan with some honey and let it cool before applying. Next time I plan this, I will either beat chopped mint into the cheesecake batter or stir it into the glaze.


Evil Bitch-Monster of Death's Simple Cheesecake Recipe

The Pie (9")
    2 8-oz. packages cream cheese, softened
      (Neuf works fine, fat free does not)
    2/3 cup sugar
    1 tsp. vanilla or almond extract,
     or 2 tsp. liqueur (optional)
    seasonings (optional), tsps for strong stuff,
     tblsps for pumpkin pie spice, etc.
     -- Beat for about 2 minutes

    add 2 eggs
    add 3 - 4 oz. melted chocolate
    (white chocolate goes with everything)
     -- whisk (or beat a little more on low setting)

Pour in shell* and bake @ 335 for 40 - 50 minutes (for 10" pie, bake @ 325 for 60 - 70 minutes). Let cool -- when you can touch it without burning yourself, cover and set in fridge for 3 - 4 hours. (I have made this on a time constraint and used the freezer to set in ~2 hours. Just don't let it freeze.) *If using a dough shell instead of a crumb shell, bake the empty shell for about five minutes @ 375 to harden it before pouring in the cheesecake batter.

Chocolate topping:
However much melted chocolate you use (3 - 4 oz. is plenty to decorate the top), add 1 tsp shortening (Crisco) per 2 oz. chocolate. You can also melt enough chocolate to make a top layer. This looks great, until you cut the cake with anything other than a samurai sword and the chocolate falls apart.

Fruit topping:
If you use preserves, it mixes well during baking. For fresh fruit, I put it on after the pie cools or blenderize it for mixing in with the pie. Finely chopped fresh fruit can also go in the pie, just stir in carefully after adding the eggs and chocolate.