Friday, April 5, 2013

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)

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

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!

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