Strawberry Pizza Pie

I made this a looong time ago, but have not been a very consistent blogger lately.  I love this pie, it is my favorite dessert and happens to be what I get on my birthday every year instead of cake.  Birthday cake has never appealed to me... birthday strawberry pizza pie, however, is something I always look forward to.

A few weeks back, I decided to make this for a dinner at a friends house. The only problem was the dinner was on Sunday but I made the pie Saturday morning.  This is a problem because by the time Sunday morning rolled around, I had eaten almost half of it.

I'm not sure how it happened, but I am not sorry.

I ended up having to make a second one Sunday afternoon.  No one ever knew. It was very well received and I was actually asked for the recipe on the spot.  That made me happy.

Here is the recipe for you. My family calls this Strawberry Pizza Pie because sometimes we cook the pie crust on a flat, round pizza pan and with the cream cheese center and the strawberries on top, it looks like a pizza. You can call it what you want, though.

Enjoy!

Strawberry Pizza Pie

• 4 oz Marscapone cheese (it's Italian cream cheese that is incredibly mild and perfect for this. It can be found at specialty grocery stores like Whole Foods. If you omit this, use 8 oz cream cheese but reduce the sweetened condensed milk by a little less that half).
• 4 oz cream cheese
• Half a can sweetened condensed milk
• One 14 oz container strawberry glaze
• 1 basket of strawberries, sliced
• Pie crust, recipe here, previously baked

1. Blend the Marcapone cheese and cream cheese together using an electric mixer. 
2. Add in 1/4 jar of the sweetened condensed milk, then add the rest little by little, tasting the mixture after each addition. Too much sweetened condensed milk is a very bad and overpowering thing.
3. Place the cream cheese mixture into the cooled pie crust.
4. In a separate bowl, mix half the container of strawberry glaze with the sliced strawberries. 
5. Place the strawberries on top of the cream cheese mixture.
6. Refrigerate for at least an hour (if you can wait) to let the cream cheese mixture set, though it will never be stiff and will always blob on a plate. Looks don't matter, it's all about taste.