Strawberries & Cream Pie
This dessert is perfect for summer with its strawberries and cream flavor and chocolate drizzle.
Pie recipes are few and far between on my blog and the ones I do post will typically have either a graham cracker or a Nilla wafer crust. This beautiful strawberries & cream pie has a graham cracker crust and reminds me so much of a no-bake cheesecake. If your strawberries last you long enough, you can top your pie with overlapping strawberries. Unfortunately, mine did not make it that long, so I just put as many on top as I was able to! This is a great summertime dessert!
What You Need:
For the Crust:
1 1/2 cups graham cracker crumbs (about 9 full sheets)
5 Tbsp. unsalted butter, melted
For the Filling:
2 blocks (8 oz. each) cream cheese, room temperature
2 cups + 1 Tbsp. heavy cream
2/3 cup granulated sugar
2 tsp. vanilla extract
1 carton strawberries, sliced into thin pieces
1/2 cup chocolate chips, optional
Directions:
For the Crust: In a small bowl, mix together graham cracker crumbs and butter until a moist mixture forms.
Gently press into the bottom and sides of a pie dish.
Bake in a preheated 375 degree oven for 10 minutes, then aside to let cool completely.
For the Filling: In a medium bowl, beat 2 cups cream until it holds firm peaks. Set aside.
In a large bowl, beat together cream cheese, vanilla, and sugar until smooth and creamy.
Fold 1/3 of the whipped cream into the cream cheese mixture to lighten it.
Add the remainder and gently fold to incorporate.
Spoon into the cooled pie crust and smooth into an even layer.
Top with sliced strawberries.
Melt chocolate with 1 Tbsp. cream and stir until smooth.
Drizzle over the top and then chill in the refrigerator for a few hours to firm up.
Recipe from Just Putzing Around the Kitchen