INGREDIENTS

    FOR TOPPING
  • 1 quart fresh strawberries
  • 2 tablespoons minute tapioca
  • 1/4 cup granulated sugar

    • FOR CRUST

  • 9 graham crackers , crushed
  • 1/4 cup butter , melted
  • 1/4 cup granulated sugar

    • FOR FILLING

  • 1 (4ounce)package cream cheese , softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 pint heavy whipping cream

DIRECTIONS

  1. Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
  2. Cook on medium heat, stirring constantly until mixture thickens.
  3. Remove from heat and let cool.
  4. Combine graham cracker crumbs and 1/4 cup granulated sugar.
  5. Add melted butter to the cracker/sugar mixture until evenly coated.
  6. Press into pie tins.
  7. Bake for about 10 minutes at 350 degrees.
  8. Let cool.
  9. Mix cream cheese, powdered sugar and vanilla until well blended.
  10. Whip cream until stiff.
  11. Fold whipped cream into cream cheese mixture.
  12. Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
  13. Store in refrigerator until strawberry topping is cooled.
  14. Carefully spoon strawberry topping into the depression previously made in the filling.
  15. Store in refrigerator until ready to serve.