In the past couple of months I’ve spent quite a bit of time in Lubbock for some contract work. And let me tell you – they do southern food pretty well there.
So much so that when I got home from a recent trip I had to remake a Strawberry Pie I had during one of my visits. Of course you know I asked the server what they put in that pie! This pie was so simple but so good!
I immediately went and got the ingredients to recreate it at home. My niece and I loved this scrumptious treat. It was so creamy and just the perfect amount of sweetness to it. I made it with frozen strawberries but you could easily use fresh strawberries cut in half or in chunks.
The original version I had was in a homemade pie crust but I’m working my way up to that. This ready-made shortbread crust did the job in a pinch though. Give it a try.
1 – 8 oz package cream cheese, softened
1 Tbsp sugar
1 – 14 oz bag frozen cut strawberries, thawed and drained
1 tub lite Cool Whip
1 – 6 oz Keebler Shortbread Ready Crust
1 egg (use egg white or egg with a drop of water for egg wash)
Preheat oven to 350 degrees. Brush egg white or egg wash over crust and cook for 5 minutes. Let cool.
In a large mixing bowl, beat together sugar and cream cheese until creamy. Fold in cool whip and strawberries.
Pour mixture into crust and place in the refrigerator for 4-6 hours.
Note: The version I had in Lubbock called for whipped cream but I am a Cool Whip girl through and through (simple is my middle name) so I use that in most cases.