Class Secretary Al Masland ’74 shares this family recipe, traditionally served as birthday pie for his daughter, Sarah Masland-Fatherree ’03.
1 quart strawberries
1 cup sugar
3 tbsp. cornstarch
4 packages (6 oz. each)
cream cheese
1 pint whipping cream (optional)
Wash and hull the berries. Cut up half and combine with the sugar and cornstarch. Cook over medium heat, stirring often, until very thick. Remove from heat and let cool.
Arrange the remaining berries on a pre-cooked pie shell that has been spread with softened cream cheese. Pour the strawberry mixture over the top. Chill before serving. Top with whipped cream, if desired.
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