I was really in the mood for one of my dad’s strawberry pies tonight with the strawberries I got at the farmer’s market this morning but in order to make it I needed my rolling pin, pie plate and food processor, all of which require me to get on a tall step stool, which is not allowed at the moment. I’m 37 weeks pregnant and couldn’t wait for Eric to get home to pull the stuff down for me so I went ahead and revamped the recipe into bars!

 

Crust: (best done in a food processor but a mixer did the trick for me)

1/2 C vegan butter

1 1/4 C flour

1 T Sugar

1 T vegan milk (or enough to get the mixture to form a ball)

 

Pat the crust mixture into an 8×8 pan and bake at 350 for 20 minutes

 

Cream cheese filling: (blend in mixer)

4 oz cream cheese

1 t vanila

1 T sugar

 

Strawberry filling: (on stovetop bring to a boil, stirring constantly for a couple of minutes then let cool)

2 C strawberries (mash with potato masher)

3/4 C sugar

3 T arrow root powder (cornstarch also works)

1 T lemon juice

1 t vanilla

Once the crust has cooled, top with cream cheese filling and lay slices of raspberries on top (you could just use more strawberries or any other kind of fruit you’d like!). Pour strawberry filling on top and let set in the refrigerator…then enjoy!!!