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SERVES:

Makes 1 pie

INGREDIENTS:

1 store bought graham cracker pie crust
8-ounces room temperature cream cheese
1/3 cup firmly packed light brown sugar
1/2 cup sour cream
1/2 tsp vanilla extract
Approx. 2-3 cups sliced ripe strawberries
1/4 cup apricot preserves
1-2 Tbs water

PROCEDURE:

Use an electric mixer to cream 8-ounces of room temperature cream cheese and a firmly packed 1/3 cup light brown sugar, 1/2 cup sour cream and 1/2 tsp vanilla.

Use a rubber spatula to spread that mixture evenly into the graham cracker crust.

Next, use a small pot on the stove top to dissolve 1/4-1/3 cup apricot preserves with 1-2 Tbs water and, when you are happy with that, take it off of the heat.

At this point you'll want to rinse your strawberries under cold water for a moment…pat them dry with paper towels. Then cut the leafy tops off and cut them vertically into 1/4-inch thick slices.

Then place the strawberry slices on top of the pie in a large spiral by starting around the outside and finishing in the center.

For the final step, use a pastry brush to coat the top of the strawberries with the apricot preserves...so the strawberries don't dry and turn brown and then pop the pie into the refrigerator to set up for an hour or two.

HINTS:

You'll probably only need 1/4 cup of apricot preserves instead of 1/3 cup. This pie firms up more and more as it sits in the fridge and can be made a day ahead of time if you like. Use light versions of cream cheese and sour cream if you like for a more diet friendly version.