Strawberry Cream Cheese Pie

1. Pre-heat oven to 400F (200C).
2. Unroll the store bought dough on a piece parchment paper (if using homemade pie dough then roll into the shape of a circle approximately 1/8 thick). Place the circle on the parchment paper on a baking sheet.
3. Shape into a heart, I used the handle of a wooden spoon to bring down the center of the circle and I gently pulled down the bottom to form the heart.
4. Along the edge of the heart pinch the dough to give it a puffy border. Prick the bottom of the pastry very well with the tongs of a fork.
5. Place a piece of parchment paper on top of the heart add the dried beans or pie weights on top, be sure to add to all corners of the heart, this is especially important if using puff pastry, because you don’t want it to puff up in unwanted places.
6. Bake for approximately 13-15 minutes. Remove the weights and bake again for a couple of minutes if needed. Let the pastry cool completely before filling.

WHILE THE PASTRY IS COOLING

1. In a large bowl beat the cream until stiff peaks appear.
2. In a large bowl beat the cream cheese, sugar, vanilla and lemon juice until creamy. Gently fold the whipped cream into the cream cheese mixture until completely combined.
3. Spread the cream cheese mixture on the heart, and chill while you cut up the strawberries.
4. In a medium bowl add the strawberry slices, and toss with the sugar, strawberry jam and lemon juice.
5. Remove the pie from the fridge, add the sliced strawberries on top of the cream cheese layer. Refrigerate for one hour before serving. Drizzle with any strawberry sauce left in the bowl if desired, or even some melted chocolate! Enjoy!