Last weekend, I made Boyfriend and I cinnamon rolls. They were AWESOME. I love making cinnamon rolls because they’re fun and delicious, but I rarely do because they take forethought. And effort. A lot of effort.
What do cinnamon rolls have to do with strawberry pie, you ask? Well, if you can believe it, there is such a thing as too much cream cheese frosting and that’s exactly what I made. I kept the leftover frosting in my fridge for a couple of days for berry dipping, but we hardly put a dent in it. So, when friends came over for dinner last week, I tried to think of a dessert that incorporated the cream cheesy goodness, and strawberries immediately came to mind.
And so this pie was born.
Oh, and I didn’t take any pictures of the process because I made different pieces of it at different times and don’t think on my feet and regret it when I realize I have a beautiful creation in front of me.
First, I bought a frozen pie crust and baked it. Blasphemy! I know, I know. You can make your own if that’s what makes you happy. Taking the easy way out makes me happy.
Then, I whipped the remaining frosting with another block of cream cheese and layered that lovely concoction in the bottom of the pie crust.
Then Boyfriend hulled up and chopped some strawberries because he’s crazy particular and likes those types of jobs. I mixed up some sugar, mashed strawberries, corn starch, and water to make a gooey strawberry syrup.
The strawberries went on top of the cream cheese, followed by the strawberry goo. Don’t I make it sound appealing? Then it went into the fridge to set up for a few hours.
And what came out was amazing. The same fantastic flavors and textures of a strawberry cheesecake made in half the time. And perfect for all the gorgeous summer strawberries!