Place the pie crust into the pie pan so that the edges hang over the pan slightly
Whisk the egg and brush it on the edges of the crust. Sprinkle the edges with Demerara sugar
Bake pie crust according to box directions or homemade recipe and let cool completely
Make the filling
Add 1 cup granulated sugar, 1 cup water and 3 tablespoon cornstarch to a medium sauce pot. Whisk and bring to a boil, whisking occasionally. Let the mixture boil for 1-2 minutes while whisking
Add 4 tablespoon strawberry Jello and let boil 1 more minute while whisking. Set aside to cool for 10-15 minutes
Blend room temp cream cheese and remaining ½ cup sugar with a hand mixer for 30 seconds until fully mixed and set aside
Hull and slice the strawberries and add to the Jello mixture, stirring until fully coated
Filling the pie
Spread the cream cheese mixture in the bottom of the pie crust and up the sides
Top with strawberry Jello mixture and refrigerate for at least 1 hour
Topping
Before serving top the whole pie with cool whip or each slice individually. Enjoy!
Notes
Use store bought or homemade pie crust
Let the crust cool to room temperature before filling the pie
Make sure you bring the sugar, water and cornstarch mix to a boil and let it boil for a minute while stirring. It won't reach its full thickening potential if not
Make sure the mixture comes to a boil again for another minute after the Jell-O is added
Let the sauce cool before adding the sliced strawberries
Leave the cool whip off until just before serving
This pie can be made up to 24 hours ahead of time
Serve Strawberry Cream Cheese Pie chilled
If you want to switch things up you can use other fruits like: peaches, blueberries, mangos, raspberries or blackberries