Strawberry Cream Pie

Tuesday, April 24, 2012

We are baking, or shall we say, mixing the easiest spring pie!  Sweet & seasonal strawberries top a light and creamy pie filling that’s drizzled with a little chocolate on top.

This recipe comes together in minutes and is super easy to prepare.  It’s also super adaptable.  We love this in a prepared Oreo pie crust, but a graham cracker crust or traditional pie crust is equally yummy.  If you don’t have strawberries, feel free to substitute them with raspberries or blueberries (or even doubling the chocolate topping for a different twist!).

Prepared Oreo pie crust, or prepared graham cracker pie crust, or prepared traditional pie crust
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
¼ - ½ teaspoon vanilla or almond extract
1 cup whipping cream
Fruit Topping
3-4 cups strawberries
1 Tablespoon sugar
½ cup semisweet chocolate chips
1 Tablespoon shortening
(1.)    In a large bowl with electric mixer, beat cream cheese on medium speed until fluffy.  Gradually beat in sugar and extract until well blended and fluffy.
(2.)    In a small bowl with electric mixer, beat whipping cream on high speed until soft peaks form.  Fold whipped cream into cream cheese mixture.
(3.)    Spoon into a cooled prepared pie shell.
(4.)    Slice strawberries (or leave whole).  Add Tablespoon of sugar to the strawberries and stir until sugar crystals dissolve.
(5.)    Arrange strawberries (if whole, pointed sides up), over cream cheese mixture.  Refrigerate while preparing chocolate garnish.
(6.)    In a 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth.  Drizzle over strawberries and cream cheese mixture.  Refrigerate at least one hour or until set.  Store in refrigerator.

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