Remember the Shoney’s restaurant chain? We do, too—and if they’re still in your area, lucky you! Our editor-in-chief fondly recalls enjoying many slices of their signature pie when he was a child.This recipe brings back those familiar flavors to him but made even better.The blind-baked cream cheese piecrust stays sturdy, and its slight tang is a great contrast to the sweet jammy filling.

Strawberry Cream Cheese Pie Print Recipe Pin Recipe Makes 1 (9-inch) pie Ingredients  All-purpose flour, for dustingCream Cheese Pie Dough (recipe follows)5 cups (720 grams) quartered hulled fresh strawberries, divided¾ cup (150 grams) granulated sugar1 tablespoon (15 grams) fresh lemon juice½ teaspoon (1.5 grams) kosher salt4½ tablespoons (36 grams) cornstarch2 ounces (57 grams) cream cheese, softened¼ cup (30 grams) confectioners’ sugar1 cup (240 grams) cold heavy whipping cream InstructionsPreheat oven to 400°F (200°C).On a lightly floured surface, roll Cream Cheese Pie Dough into a ⅛-inch-thick circle (about 13 inches wide).Transfer to a 9-inch ceramic pie plate, pressing into bottom and up sides of plate.Trim excess dough to ½ inch beyond edge of plate.

Fold dough edges under, and crimp as desired.Using a fork, dock bottom of dough.Freeze until firm, at least 15 minutes.Top

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