Strawberry Filling:
1 1/2 pounds of fresh strawberries, rinsed and cut up
2 Tbs. water
1 1/2 Tbs. cornstarch
1/3 c. sugar
1 tsp. lemon zest
Graham Cracker Crust:
1 1/2 c. graham cracker crumbs (about 12 sheets)
1/4 c. sugar
6 Tsp. melted butter
Filling:
1 c. heavy cream
8 oz. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. lemon juice
Make strawberry filling first so it can cool. Chop up strawberries. About 3 1/2 cups when done. Pull out about a cup of the strawberries. Then mash up the remaining with a little pastry cutter, potato masher or fork. Mix cornstarch and water in a small bowl until dissolved. Add strawberries, water mixture and sugar into a saucepan. Cook until boiling, stirring often. The mixture will be cloudy. Boil until it is thick like jam. Remove from heat and add lemon zest. Cool completely!
Preheat oven to 350*
For crust, crush graham crackers. Add sugar and butter. Mix all together and press into a greased 9-inch pie pan. Bake crust for 15 minutes. Then let cool.
Make filling. Using a hand mixer whip heavy whipping cream until smooth and creamy. Set aside. Cream the cream cheese and add powdered sugar, vanilla and lemon juice. Beat until smooth. Then using a spoon fold in the whipped cream. Combine slowly and only until mixed togerher. You don't want to lose the fluffiness.
Assemble all the layers. Spread the cream cheese filling onto the cooled graham cracker crust. Then add the strawberry mixture and spread smooth. Cover with plasic wrap and refeigerate at least 8 hours. Serve!
