Today is the day!  We close on our new house and officially become residents of Pennsylvania.  It's both exciting and terrifying because there is so much work left to do on our home before we will be fully settled.  Luckily, Jake's mom is a professional landscaper/workhorse and we can draw her into our lair with a cute toddler.  So, the plan is to get her here and then hide her car keys until we are the pride of the neighborhood.  Smart, yes?  If you are in the Pittsburgh area and will work for strawberry pie, give me a ring!

I was assigned Angel's Homestead for the Secret Recipe Club this month and was reminded why the monthly swap is so fun: you get the chance to explore a whole new blog and find something new and exciting to make.  Of course, since it's summer, I knew I had to do something using produce.  And it had to be easy since I'm still in the apartment for one more night (so I bought the crust for this round).  Well, this creamy, fruity pie is REALLY perfect because you don't even have to cook it.  Please try this recipe before the summer is over.  It's magical.

Strawberry Cream Pie

1- 9 inch graham cracker crust (either buy one or make this easy one)

Cream Layer 8 oz. cream cheese, room temperature 1/2 cup sugar 2 Tbsp. lemon juice 2 Tbsp. whipping cream

Strawberry Layer 2 cups strawberries, sliced or diced

Strawberry Glaze 1 cup strawberries, mashed 1/2 cup sugar 1 Tbsp. Arrowroot Powder

For the Strawberry Glaze: Put the mashed strawberries, sugar and arrowroot powder into a medium saucepan, and heat over medium heat till mixture turns to a clear, bright red (about 5 minutes). Let cool slightly.

Cream Layer: Place the cream cheese and sugar in a mixing bowl, and beat with an electric mixer until smooth. Add the lemon juice and whipping cream and beat until smooth.  Mix in 1 tablespoon of the strawberry glaze.  Scoop into pre-baked pie shell, and smooth down with a spoon.

Strawberry Layer: Place strawberries on top of the pie, and then brush on the remaining strawberry glaze (you don't have to use it all). Place the pie in the refrigerator and allow to set for at least 4 hours, or overnight.

Source: adapted from Angel's Homestead