Strawberry Cream Pie

When visiting Mom not too long ago, I found myself flipping through her old cookbooks. She wrote in the margins of these cookbooks the way I write in the margins of my Bible, making annotations about various revisions and substitutions, a recipe that worked, a recipe that was terrible. It seemed to me, as I looked at recipes for dinners familiar and sweets I hadn’t eaten in years, the story of my childhood unveiled before me.

This is a pie that I haven’t had in forever, but recalls memories of hot summer days and cool whip, tangy strawberries and sweet glaze.

Strawberry Cream Pie

8-oz pkg softened cream cheese

¼ c. sugar

½ tsp. vanilla

Dash nutmeg

1 c. strawberry slices

1 c. whipping cream

¼ c. confectioners sugar

9-in. graham cracker crust

Combine softened cream cheese, sugar, vanilla, and nutmeg, mixing well. Mash ¾ c strawberries; stir into cream cheese mixture. Whip cream with confectioners sugar until soft peaks form; fold into cream cheese mixture. Fold remaining strawberries into cream cheese mixture. Spoon into crust. Chill several hours or overnight. Garnish with additional strawberries if desired.