We had this delicious Strawberry Cream Pie at a work party a few months ago. Trent absolutely LOVED it (and I did too) so I got the recipe (thanks Sheryl!) and have made it twice already!!
This pie is absolutely perfect for summer! So cool, creamy and delicious! I even thought about adding a few blueberries and making it a patriotic pie for the 4th of July!
Not to mention it just looks pretty -so I thought I would share it with you. I made a few minor changes to the recipe, mostly because I forgot I was supposed to only use almond extract and ended up using vanilla...plus a little almond. It was delicious so I decided to keep my version :-)
8oz cream cheese, softened
1/3 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup whipping cream, whipped
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
4 cups fresh strawberries, washed and hulled
pie crust (I used a pre-made graham cracker crust)
Beat cream cheese until fluffy.
Gradually add 1/3 cup sugar until blended.
Combine to cream cheese mixture.
Beat until smooth.
Pour filling into pie crust.
Arange strawberries, pointed side up, over filling.
Place in refrigerator while making chocolate drizzle.
In a small sauce pan over low heat, melt chocolate chips and shortening, stirring continuously (this should only take a few minutes!)
Drizzle over strawberries.
Chill until set. Store in refrigerator.
Sorry for ruining your diets :-)
DIRECTIONS: (short version)
Beat cream cheese until fluffy. Gradually add sugar, vanilla extract and almond extract until blended. In a separate bowl, whip the whipped cream. Add whipped cream to cream cheese mixture. Beat until smooth. Pour filling into pie crust. Top pie with strawberries, pointed side up. Place in fridge. In a small sauce pan over low heat, melt chocolate chips and shortening, stirring continuously. Drizzle over strawberries. Place back in fridge until set. Store in fridge.