Recipe Courtesy of Paula DeenServings: 6-10 servings, depending on slice size
Prep Time: 7 hours 20 min
Difficulty: Easy
2 eggs, beaten
1 1/2 cup powdered sugar
8 tablespoon (1 stick) butter
3 oz. cream cheese, softened
1 8-inch graham cracker crust
Topping
1 1/2 cups strawberries, sliced
1 cup whipped cream
1/4 cup sugar
Whole berries and mint leaves for garnish
In a medium mixing bowl, using a hand mixer, beat the eggs, powdered sugar, butter and cream cheese until fluffy. Pour mixture over prepared crust and chill until firm.
Topping
In a large mixing bowl, using a hand mixer, whip the heavy cream and sugar until stiff peaks form. Spread 1/2 of the whipped cream over pie, then layer in the sliced strawberries. Top with the remaining whipped cream and chill for 4-6 hours. Garnish with whole berries and mint leaves before serving.
Recipe courtesy Paula Deen
LOOK PEOPLE READ THE RECIPE AGAIN DOES IT SAY TO COOK THE FILLING NOOO DO HAVE TO PUT IN RAW EGGS NO JUST LISTEN TO COURTNEY LOU IT TURNS OUT GREAT WITH OUT EGGS!!!!!!!
By Anonymous on December 30, 2011
When i made the strawberry & cream pie it came out perfectly. Its soo simple and easy to make i would suggest this to everyone.
By Willie Webster on November 03, 2011
using eggs in a non cook recipe?
By Anonymous on August 24, 2011
The base WOULD NOT set up. Done it a second time thinking I did something wrong. Same results. Upon reading the comments (after trying recipe 2 times) tried the "revised" version that Courtney Lou suggested. Base turned out great! Topping recipe not as thought. Did maybe they mean whipping cream (liquid) and not whipped cream? Used 1 cup of whipped cream and 1/4c sugar as directed and it made enough to cover a cupcake. So just kept adding whipped cream to bowl and mixing it until there was enough to cover the pie and called it good enough. Looks good though.
By Nicole Mullens on June 21, 2011
I just had to completly redo this recipe. I put 8 ounces of cream cheese, 1 stick of butter, 1 1/2 cup of powder sugar, 1 cup of cool whip, 1 teaspoon of vanilla and two teaspoons of sugar. let that chill in the prepared pan for a hour or until firm. Then I put a layer of sliced strawberries ontop of that, then followed the topping recipe^^^ No need to stress about the egg part just leave that out. I'd try this one if I was you its so good.
By Courtney Lou on June 15, 2011
I think this pie is great for the Spring because it gathers a lot of people around
By Ty on April 09, 2011
By sherreeina on February 17, 2011
I just made this pie last night, let it set in fridge over night, put strawberries and whipped topping on today, let set another 2 hours, tried cutting it, finally scooped it like pudding, good taste, but glad I tried it before serving it to my Bunko group in Feb.
By Barbara on January 29, 2011
I never have seen whether or not the filling should be cooked...??
By Anonymous on August 30, 2010
The pie is delicous but I could not get the eggs, powdered sugar, cream cheese and butter mixture to set up. I even put it in the freezer and it would not set up at all. When I added the layer of whipping cream it grew and grew like the "blob" and had to serve it in a bowl like a thin banana pudding. What is wrong.
By Anonymous on August 28, 2010
Maybe this should have more cream cheese and less butter. It taste more like butter.
By Anonymous on August 28, 2010
Eat raw eggs?????
By Anonymous on August 26, 2010
My husband and I loved the flavor of this pie but the base would not thicken, (I even tried a few minutes in the freezer). Has anyone else had this problem?
By Anonymous on August 23, 2010
NO WAY, the eggs are NOT cooked!
By Anonymous on August 20, 2010
I am sure I would give this a 5 if clarification would be provided to the questions of raw eggs and the need to bake the filling.
By Anonymous on August 19, 2010
There is no way I would make a dish with raw eggs in it. Let alone eat it. Can you revise this recipe? Or if you have, where is it?
By Anonymous on August 18, 2010
Thank you everyone for your concerns about the raw eggs in this recipe. Please know this is a very old recipe of Paula's...one of those recipes our grandmother's made long before anyone had concerns about consuming raw eggs. Paula loves this recipe, but she does advise anyone with a compromised immune system should avoid eating raw eggs (even though the risk of a food borne illness is small). People such as pregnant women, children and the elderly. One way you can eliminate the risk of food borne illness is to use products such as Egg Beaters which have been pasteurized. Libbie Summers, Senior Food Editor
By Libbie Summers on August 18, 2010
Why would you give this recipe when it calls for you to eat raw eggs!!
By Anonymous on August 18, 2010
Do you cook the eggs or egg mixture or not??????????????????????????
By Anonymous on August 18, 2010
How long do you bake the eggs, sugar, butter and cream cheese?
By Anonymous on August 18, 2010
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