Monday, June 17, 2013

Strawberry and Cream Pie

I made this pie for Father's Day.  It was a hot day, so I tried this one since there was no baking required.  John really liked it.  It has a really creamy texture and it not overly sweet.  


Recipe adapted from:  Just Putzing Around the Kitchen

 Crust: 
1-1/2 cups graham cracker crumbs (1 sleeve or about 9 full/long cracker, crushed in my VitaMix)
4 Tbsp butter, melted

Filling:
8oz block of cream cheese, room temperature
1 cup heavy cream
1/3 cup sugar
1/2 tsp almond extract
Strawberries, sliced into thirds or halves
Melting chocolate (enough to drizzle on top)

Directions:

In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.  Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish. Place in freezer.

In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.

In a separate, larger bowl, mix cream cheese, almond extract, and sugar until smooth and creamy.Gently fold in whipped cream until incorporated and smooth.

Spoon filling into your cooled pie crust, and spread it out in an even layer.  Layer sliced strawberries in an overlapping rows around the top of the cream.  Drizzle melted chocolate over the top of the strawberries.

Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.  Slice and serve immediately. Enjoy!

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