1 (18.25 ounce) can sliced strawberries
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1/2 cup chopped jalapeno pepper
4 cups frozen green peas, thawed
1 cup frozen corn kernels, thawed
1 (8 ounce) package frozen corn kernels
1 (8 ounce) container sour cream
1 (9 inch) prepared and baked hash brown cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, beat cream cheese until fluffy, mixing in cream cheese and onion. Stir in jalapeno pepper. Spread cream cheese mixture over top of pie crust.
Bake in preheated oven for 25 to 30 minutes, or until center of the pie is bubbly and golden brown.
While the crust is baking, in a medium bowl, mix the peas and corn. Pour over cream cheese mixture.
While the crust is baking, heat a large skillet over medium heat. Place pan in preheated oven for 3 to 4 minutes. Pour in milk and brown sugar and mix until smooth and pour mixture over cream cheese mixture, mixing until well blended. Pour over pie.
Bake in preheated oven for 20 minutes. Turn pie while still hot and place in oven for another 20 minutes.
While the crust is baking, bring a large pot of water to a boil. Add frozen peas and cook until tender but still firm. Drain peas, cool and cut into pieces.
Remove crust from oven and spread cream cheese mixture over pea and corn crust. Beat cream cheese filling into egg mixture.
Turn pie into a roasting pan and toast in preheated oven for 22 minutes. Pour cream cheese mixture over pie. Place pie over oven for 45 minutes. Cool completely before cutting into squares.