Sunday, March 31, 2013

Fresh Strawberry Cream Pie

pinned these 36 weeks ago. That's almost the time it takes to bake a baby in your belly. So no, I don't think pinterest is a waste of time! You'll get around to it eventually! Or inspire someone else to do it!

I was looking for quick easy recipes because I had to make this on Saturday after work before leaving to Austin for the Electric Run. Which was awesome sauce. And so was this pie!

It took me a month to blog those last two recipes. Because they sucked. This pie was delicious, and I've noticed I blog successful recipes quicker than... you know, those other ones.

Even though the cream filling and graham cracker crust are delicious, I would only make this if you had some wonderful looking strawberries. I didn't do the chocolate drizzle on top, because my strawberries were already ripe and sweet. If strawberries aren't looking their best, you could use ripe peaches or any canned pie filling!

We were grillin' outside and it was warm out so this was a nice dessert. Fresh ripe fruit and cold pie. It tastes much better the next day, after the cream and vanilla sit with each other for a while with the strawberries on top.

Strawberry Cream Pie

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

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.

2 (8 ounce) blocks of cream cheese, room temperature
2 cups heavy cream
2/3 cups sugar
2 tsp vanilla extract
2 pints strawberries, sliced into thirds
1/2 cup chocolate chips (optional)
1 tablespoon shortening or 1 tablespoon heavy cream (optional)

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