Strawberry Almond Cream Pie

This recipe is a modified Cooking Light recipe. You can try the topping on vanilla ice cream or pound cake, too.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1  prepared graham cracker crust (or make your own)

• Filling

• 2⁄3 cup light cream cheese
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract

• Topping

• 4  cups  small fresh strawberries, divided
• 1⁄2 cup sugar
• 2  teaspoons cornstarch
• 2  teaspoons fresh lemon juice
• 1 1⁄2 tablespoons  sliced almonds, toasted

Directions

1. Filling: Combine cream cheese, 1/4 cup sugar, and vanilla and almond extracts in a medium bowl; stir until smooth.
2. Spread evenly over bottom of graham cracker crust.
3. Topping: Place 1 1/2 cups strawberries in food processor; process until puréed.
4. Combine strawberry purée, 1/2 cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk.
5. Bring to a boil, stirring constantly.
6. Reduce heat to low; cook 1 minute.
7. Remove from heat and cool to room temperature, stirring occasionally.
8. In a large bowl, combine remaining strawberries and lemon juice; toss to coat.
9. Arrange berries in a circular pattern over filling.
10. Spoon glaze evenly over berries.
11. Sprinkle toasted almonds around edge.
12. Cover and chill 3 hours.