Recipe Description
Strawberry Cream Pie
Recipe Submitted By: Diane Pittman Vasseur
Great summertime dessert when everyone wants something cool and when sweet, ripe strawberries are plentiful. A baked and cooled pie shell is filled with no-bake cheesecake filling and topped with fresh strawberries and a drizzling of chocolate.
1 unbaked pie shell
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1 (16 oz) carton ripe strawberries, halved
1/3 cup milk chocolate chips
2 teaspoons vegetable oil
Bake pie shell according to package directions. Place on a wire rack to cool completely.
Prepare the strawberries and drain on paper towels. Set aside.
In a bowl, beat cream cheese and sugar until smooth and fluffy.
In a separate bowl, beat whipping cream until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream just until incorporated. If the crust is not completely cool, refrigerate the whipped mixture until it is.
Spoon whipped mixture into the pie crust. Arrange the halved strawberries on the top of filling. (I didn’t need all of them.)
Melt the chocolate chips and oil together in the microwave (or a small saucepan), stirring every 15 seconds, just until smooth and warm, but not hot. Let cool somewhat, stirring to keep it smooth. Drizzle over strawberries. (I used a ziptop plastic bag with a tiny cut from a bottom corner.)
Keep pie refrigerated.
NOTE: Refrigerating the pie will cause the chocolate to harden and it’s normal for it to crack when the pie is cut.
