AuthorLaura YoungChop the strawberries and add to a saucepan over low heat.
Take 1/4 cup of sugar and add it to a saucepan. Mash with a potato masher and allow to melt with the sugar, creating a thick sauce. Let it cool in the freezer for 20 minutes.
I place the sleeve of graham crackers into a large ziplock bag and use a mallet to mash them up. If you prefer, you can pulse them in a food processor. Place the crumbs in a large mixing bowl.
Melt the butter in the microwave and pour over the graham crackers. Mix with a spoon.
Divide between two small individual pie plates. Press the mixture firmly on the bottom and sides of the plate.
In a stand mixer, combine the strawberry filling, egg, 1/2 cup of sugar, sour cream, and cream cheese. Blend until smooth.
Divide the mix between the two pie dishes and bake at 320 degrees for 45 minutes.
Let them cool in the fridge for 3 hours or more. Top with sliced strawberries and serve.
Ingredients
Directions
Chop the strawberries and add to a saucepan over low heat.
Take 1/4 cup of sugar and add it to a saucepan. Mash with a potato masher and allow to melt with the sugar, creating a thick sauce. Let it cool in the freezer for 20 minutes.
I place the sleeve of graham crackers into a large ziplock bag and use a mallet to mash them up. If you prefer, you can pulse them in a food processor. Place the crumbs in a large mixing bowl.
Melt the butter in the microwave and pour over the graham crackers. Mix with a spoon.
Divide between two small individual pie plates. Press the mixture firmly on the bottom and sides of the plate.
In a stand mixer, combine the strawberry filling, egg, 1/2 cup of sugar, sour cream, and cream cheese. Blend until smooth.
Divide the mix between the two pie dishes and bake at 320 degrees for 45 minutes.
Let them cool in the fridge for 3 hours or more. Top with sliced strawberries and serve.
