Strawberry Cheesecake Pie

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Strawberry Cheesecake Pie

2 eggs
1/2 cup sugar
1 tbs all-purpose flour
8-oz pkg cream cheese, softened
2/3 cup evaporated milk
1 tbs lemon juice
1/2 tsp grated lemon peel
9-inch graham cracker crust, baked, or use a large store-bought graham cracker crust

Strawberry Glaze:
1 pint fresh strawberries, washed and hulled
1/3 cup water
2 tbs sugar
1 1/2 tsp cornstarch
few drops red food coloring, optional

In a mixing bowl, beat eggs until thick and light lemon yellow color. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
In the same bowl, beat the cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel. Beat until smooth and well blended. Pour egg mixture into the cream cheese mixture. Beat just until blended.
Pour mixture into the graham cracker crust. Bake at 325° for 25 to 30 min. Cool completely on a wire rack.

Strawberry Glaze:
Cut 10 to 12 strawberries in half. Arrange in a single layer, cut side down, over the cooled cheesecake.
Crush enough remaining strawberries to make 1/3 cup. Put in a saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 min. Press through a strainer to make 1/2 cup of puree.
Return the 1/2 cup puree to the saucepan. Mix together the 2 tbs of sugar and cornstarch and then stir into the puree in a saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly. Spoon evenly over strawberries on cheesecake.
Cool and store, covered, in a refrigerator. Serves 8-12

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