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Strawberries and Cream Pie

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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 12
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Inspired by recipes for cheesecake and cream pies, this heavenly whipped cream-cream cheese filling nestles beneath fresh strawberries and drizzled chocolate. If you wish, substitute raspberries or blueberries, or a combination.
Created Oct 28, 2016
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Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 package (250 g) brick-style cream cheese, softened
  • 1/3 cup (75 mL) sugar
  • 1/4 to 1/2 teaspoon (1 to 2 mL) almond extract
  • 1 cup (250 mL) whipping cream
  • 2 pints (4 cups/1L) strawberries
  • 1/2 cup (125 mL) semisweet chocolate chips
  • 1 tablespoon (15 mL) shortening

Steps

  •  
    1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  •  
    2
    In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
  •  
    3
    In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
  •  
    4
    Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
  •  
    5
    In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.

Nutrition Information

No nutrition information available for this recipe
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