5 Ingredient Strawberry Cream Cheese Pie

Preheat the oven to 190°C (170°C fan). Unroll the shortcrust pastry and use it to line a 20-23cm pie dish, trimming any excess pastry.

Line the pastry case with baking paper and fill with baking beans or uncooked rice. Place the pastry case in the oven and bake for 15 minutes until golden. Once cooked, set aside to cool slightly.

In a saucepan, mix together the frozen strawberries with the sugar and leave to simmer until cooked through. Once the fruit is soft, leave the mixture to cool.

In a bowl, mix together the cream cheese, 1 tbsp sugar and vanilla extract until smooth. Once the pastry is cool, spread the cream cheese mixture evenly over the blind-baked pastry base.

Once the pie case is cool, spread the cream cheese mixture evenly over the blind-baked pastry base followed by the strawberry mixture on top. We recommend leaving in the fridge for 30 minute to cool fully before slicing.