Makes one 9-inch pie
Top a lightly toasted graham cracker crust with a sweet, creamy spread of cream cheese and mascarpone, and piles of local strawberries. Highlight their flavor with a light syrup made from strawberry jam. Choose an all-fruit puree and your pie will be free of thickeners and cloyingly sweet fillers. Presented as a whole, this dish makes a stunning statement. Serve up loose slices in bowls and don’t worry that it doesn’t hold together.
|9||graham crackers, broken up|
|6||tablespoons butter, melted|
|2||tablespoons granulated sugar|
|½||cup seedless strawberry jam|
|4||ounces cream cheese, at room temperature|
|¼||cup confectioners’ sugar, sifted|
|2||quarts fresh strawberries, hulled|
1. Set the oven at 350 degrees. Have on hand a 9-inch pie pan.
2. In a food processor, pulse the graham crackers until fine. Transfer to a large bowl. Stir in the butter and granulated
sugar. Lightly press the mixture into the pie pan. Bake for 15 minutes or until golden; cool.
3. In a small saucepan, combine the strawberry jam and water. Bring to a boil, whisking often, and cook for 1 to 2 minutes or until slightly thickened; cool.
4. In an electric mixer, beat the cream cheese until smooth. Add confectioners’ sugar and beat until smooth. Remove bowl from mixer stand and stir in the mascarpone. Pour into the crust and spread with a spatula.
5. In a bowl, toss berries and strawberry glaze. Pour into pie shell, mounding the berries in the center. Refrigerate for 2 to 4 hours. Cut into wedges and serve in shallow bowls.
Karoline Boehm Goodnick