We used Wilton's nonstick six-cavity Mini Pie Pan. Chill reserved crust rounds while the first batch bakes, and allow the pan to cool completely before beginning the second batch. Or simply bake one big 9-inch pie (see Mega Strawberry Pie, below).
1/4 cup powdered sugar
2 (14.1-oz.) packages refrigerated piecrusts
Creamy Lemon Filling
1 1/2 (8-oz.) packages cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 1/2 cups coarsely chopped fresh strawberries
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
10 cup hulled fresh strawberries
1 cup heavy cream
1/4 teaspoon vanilla extract
3 tablespoons powdered sugar
How to Make It
Prepare Crust: Preheat oven to 425°. Sprinkle work surface with 1 Tbsp. powdered sugar. Roll 1 piecrust into a 12 1/2-inch circle on surface, and cut into 3 (6-inch) rounds. Repeat with remaining 3 piecrusts and 3 Tbsp. powdered sugar to make 12 rounds. Fit 6 rounds, sugar sides down, into each mold of a 6-cavity mini pie pan; fold edges under, and crimp. Prick bottom and sides with a fork. Chill remaining 6 rounds.
Bake at 425° for 8 minutes or until golden brown. Cool on a wire rack 5 minutes. Remove crusts from pan to wire rack, and cool completely. Cool pan completely. Repeat procedure with remaining 6 piecrust rounds.
Prepare Creamy Lemon Filling: Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Add 1/2 cup granulated sugar and next 2 ingredients; beat until smooth and fluffy. Spread about 2 1/2 Tbsp. filling into each cooled piecrust; cover with plastic wrap, and chill until ready to serve (up to 24 hours).
Prepare Strawberry Topping: Process 1 1/2 cups chopped strawberries in a blender or food processor until smooth, and press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir 1 cup granulated sugar into juice in pan.
Whisk together cornstarch and 1/4 cup water; gradually whisk cornstarch mixture into strawberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Cool 15 minutes.
Toss together strawberry mixture and 10 cups hulled strawberries gently in a large bowl until coated. (Halve some berries; leave others whole.) Cover; chill 3 hours or until cold.
Prepare Vanilla Cream: Beat heavy cream and vanilla at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form.
Spoon about 1/2 cup Strawberry Topping into each pie; top with Vanilla Cream. Serve immediately.
Mega Strawberry Pie: Preheat oven to 425°. Reduce 1/4 cup powdered sugar to 2 Tbsp. and piecrusts to 1/2 (1-oz.) package. Sprinkle surface with 2 Tbsp. powdered sugar. Roll 1 piecrust into an 11-inch circle on prepared surface. Fit piecrust, sugar side down, in a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Bake 10 minutes or until golden. Cool completely on a wire rack. Proceed with recipe as directed in Steps 3 through 8, spooning all of Creamy Lemon Filling into prepared crust, and topping with all of Strawberry Topping and Vanilla Cream. Makes 8 to 10 servings Hands-on 40 min.; Total 4 hours, 50 min.
Awesome dessert. Made for easter gathering with family. Everyone loved! Made the single pie version. Made pie crust from scratch and doubled the whipped topping recipe(used most of it). Will definitely make again
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