June marks the start of strawberry season. Enjoy this recipe courtesy of Govin’s Farm, owned by John and Julie Govin, located east of Menomonie. The Govin family enjoys sharing their love of farming with everyone in the community through seasonal events including springtime farm baby events, strawberry picking and a fall corn maze.
The Govin family raises six acres of strawberries with both you-pick and pre-picked options available. Typical strawberry seasons run for about three weeks in the summer, depending on weather conditions.
For more information about strawberries, take a look into a year in the life of a strawberry farmer. In the meantime, enjoy this delectable strawberry cream cheese pie that is a perfect way to enjoy strawberries this picking season!
Strawberry Cream Cheese Pie
Ingredients
Crust
- 1 cup flour
- 1/4 cup powdered sugar
- 1/2 cup pecans chopped
- 1/2 cup butter softened
Glaze
- 1 cup strawberries
- 2/3 cup water
- 1 cup sugar
- 3 tbsp cornstarch
- 1/3 cup water
Filling
- 8 oz cream cheese softened
- 5 tsp powdered sugar
- 4 cups strawberries whole, hulled
Instructions
- Mix crust ingredients together and pat into a 9-inch pie pan. Bake at 400 degrees for 8-10 minutes. Double crust ingredients if using a 9×13 pan.
- Simmer strawberries and 2/3 cup water for about 3 minutes in a saucepan.
- Blend together the remaining glaze ingredients and add to simmered berries. Bring to a boil; boil 1 minute before cooling to lukewarm.
- While the glaze is cooling, mix cream cheese and powdered sugar together and spread onto the bottom of the cooled crust. Arrange 4 cups or more whole, hulled strawberries (cut if they are too big) onto cream cheese, then pour cooled glaze mixture over.
- Chill for at least 2 hours.