1 (9 inch) prepared graham cracker crust
2 cups fresh strawberries
1 (3 ounce) can sliced pineapple
1 cup cream-type white sugar
1 cup butter, melted
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons lemon zest
3 tablespoons lemon juice
1 (15 ounce) can sliced smooth cream cheese
1 (8 ounce) can whole kernel corn, drained
2 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
3 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
2 1/2 cups whole milk
2 tablespoons lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup lemon zest
2 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
Place graham cracker crust on foil-lined pan. Cut three slits in top of pie, using a spoon to vent steam.
Bake in preheated oven for 45 to 55 minutes, or until crust is golden brown. Cool on a wire rack.
While graham cracker crust is baking, combine strawberries, pineapple, cream-type sugar, butter, flour, white sugar, lemon zest, lemon juice and lemon zest in medium saucepan. Sprinkle cream cheese over fruit. Bring to a boil, stirring constantly. Remove from heat and stir into whipped cream base and fruit mixture. Pour into crust. Chill 1 hour.
With preheated oven on, press butter mixture into bottom of foil-lined pie pan. Bake for 10 to 11 minutes, or until filling is bubbly and top is golden brown. Cool and frost. Serve warm.
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