Strawberry Pie Parfaits

You know how I mentioned how good that strawberry pie was?

Yeah, well, I transformed that goodness into miniature parfait size.

I couldn't resist, this recipe is so easy to throw together and I just wanted to try it with strawberry pie filling.

I realized later that I had pinned this 10 weeks ago. They adapted the recipe the same way. Bakers think alike.

I halved the recipe and it made 3 servings in these 6 ounce glasses.

I have to admit, I am now sick of strawberry cream pie and I won't make it again. 

But if you want to impress your friends, these cute little parfaits are the way to go!

And I really can't say which is better, fresh strawberries or the pie filling.

I prefer fresh strawberries if you make this in the pie form, but the canned pie filling is better for parfaits!

Strawberry Pie Parfaits

Adapted from Just Putzing Around the Kitchen
Yield: 3 servings (6 ounce glass)

Ingredients:

3/4 cup graham cracker crumbs (I crush them using a blender)
3 tbsp butter, melted
1 (8 ounce) block of cream cheese, room temperature

1 cup heavy cream
1/3 cup sugar
2 tsp vanilla extract
1 cup of strawberry pie filling

Directions:

1. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
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 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. Layer graham cracker crumbs, cream, and strawberry filling in a 6 ounce glass.
7. Fridge for a few hours to allow the creamy filling to firm up.
8. Enjoy!

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!