Strawberry Shortcake Pie

Total Time Prep: 45 min. + cooling Cook: 5 min.
Yield 2 pies (8 servings each)
Test Kitchen Approved
Our deluxe strawberry shortcake pie shows off fresh summer strawberries by glazing them with glossy strawberry gelatin.

Ingredients

  • 2 frozen deep-dish pie crusts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup white baking chips, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1 cup frozen whipped topping, thawed
  • 1 package (16 ounces) frozen pound cake, thawed and cut into 1/4-in. long slices
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 4 cups sliced fresh strawberries
  • Whipped cream, for garnish, optional

Directions

  1. Bake pie crusts according to the package directions and cool completely.
  2. In a large bowl, beat cream cheese until smooth. Add confectioners' sugar, white chocolate and vanilla extract until combined. Fold in 1 cup of whipped topping. Divide between two crusts. Top filling with thinly sliced pound cake, breaking pieces to form an even layer. Save remaining slices for topping.
  3. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Let stand until slightly cooled, 15-20 minutes.
  4. Meanwhile, arrange strawberries in the crusts. Pour gelatin mixture over berries. Refrigerate until set, about 2 hours. If desired, serve with whipped cream and remaining slices of pound cake, cut into cubes or crumbled.

Nutrition Facts

1 slice: 408 calories, 19g fat (9g saturated fat), 48mg cholesterol, 214mg sodium, 58g carbohydrate (38g sugars, 1g fiber), 5g protein.

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