Carrie’s Sweet Life

After our strawberry picking adventure I knew I wanted to bake a few things with strawberries. Adams work had a pot luck for 4th of July and I knew this would be a perfect way to use them up. I decided to make a pie.

Although I did not have any of this, Adam and I his co-workers raved about it. They said the base was nice and creamy and the strawberrys had the perfect flavor. This was simple to whip up too.

Strawberries and Cream Pie (From: The Way the Cookie Crumbles, Orginally From:Pillsbury’s Complete Cookbook)

• 1 cup cold heavy cream, divided
• 8 ounces cream cheese, softened
• 1/3 cup (2.33 ounces) sugar
• ¼ to ½ teaspoon almond extract
• 1 pie crust for a 1-crust pie, completely baked and cooled
• 2 pints fresh whole strawberries, hulled
• 2 ounces bittersweet chocolate, finely chopped

In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.