Makes: One 9-inch pie, enough for about 8 servings
Time: About 1 hour, plus time to chill
This pie is a standout, also remarkable with Cornmeal Tart Crust or, for something even faster and easier, No-Bake Fruit and Nut Crust. For more ideas for macerated fruit toppings, see the variations that follow.
1. Bake the crust completely. Cool the crust on a rack while you make the filling.
2. Combine the strawberries and the mint if you’re using it with the granulated sugar and set aside to soften for at least 30 minutes.
3. In a medium bowl, beat together the cream cheese and vanilla until smooth. Add the confectioners’ sugar and beat until combined, then fold in the whipped cream.
4. Drain the strawberries, reserving the excess liquid. Spread the creamy filling evenly into the cooled crust and top with the macerated strawberries, drizzling on a bit of the juices to taste. Refrigerate for at least 1 hour before serving.
STRAWBERRY-BALSAMIC PIE A classic Italian pairing in pie form: Omit the mint. Decrease the granulated sugar to 2 tablespoons and add 2 tablespoons good-quality balsamic vinegar.
BOURBON-PEACH PIE A quintessentially southern confection: Instead of the strawberries and mint, combine 2½ cups chopped pitted peaches with 2 tablespoons bourbon, 2 tablespoons light brown sugar, and, if you like, 1 teaspoon cinnamon.
RASPBERRY-CHAMBORD PIE Super-elegant: Substitute 2½ cups raspberries for the strawberries. Macerate with 2 tablespoons Chambord (or other raspberry liqueur) and 2 tablespoons granulated sugar.
MANGO-LIME PIE Tropical and perky, this is great with Coconut Tart Crust: Use mango for the fruit; keep the mint if you wish or swap it out for 1 tablespoon finely grated fresh ginger. Macerate with ¼ cup fresh lime juice and 1 tablespoon granulated sugar.
TANGY BLUEBERRY PIE Fresh and beautiful: Use blueberries instead of strawberries; add mint if you want. Decrease the granulated sugar to 2 tablespoons and add 2 tablespoons fresh lemon juice. Stir 1 tablespoon grated lemon zest into the berries just before adding to the crust.