Sweet Strawberry Cream Pie

Everyone loved the strawberry pie. So I made it again. I don't do that too often, so it is that good.

This time, I sweetened the strawberries with some sugar, to make them juicy and syrupy.

Sweet Strawberry Cream Pie

Adapted from Just Putzing Around the Kitchen

Crust:

1-1/2 cups graham cracker crumbs (I crush them using a blender)
6 tbsp butter, melted

Directions:

(First do step #1 for the filling to give the strawberries time to sweeten with the sugar)

Preheat oven to 375 F.

In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
Gently spread out the crumbs to evenly coat the bottom and sides of a pie dish. Then, firmly press the crumbs down. Bake for 8-10 minutes. Set aside to cool completely.

Filling:

2 (8 ounce) blocks of cream cheese, room temperature
2 cups heavy cream
2/3 cups sugar + 5 tablespoons sugar
2 tsp vanilla extract
2 pints strawberries, sliced into thirds

Directions:

1. Mix 5 tablespoons sugar with sliced strawberries in a bowl and set aside.
2. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
3. Mix cream cheese, vanilla, and 2/3 cup sugar with electric mixture until smooth and creamy.
4. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
5. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
6. Spoon filling into your cooled pie crust, and spread it out in an even layer.
7. Spoon sliced strawberries on top of the cream.
8. Optional: melt chocolate + 1 tbsp shortening (or cream), and stir until smooth and liquidy.
9. Drizzle melted chocolate over the top of the strawberries.
10. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
11. Slice and serve immediately. Enjoy!