The boys and I went to pick strawberries again the other day but the fields were closed. Apparently they’ve had so many people come to pick that they’ve had to close the fields during the week to allow the plants to replenish the fruit. So this year picking is only on the weekends. Guess my hometown’s best kept secret has gotten out!
Even though we didn’t get to pick berries, we didn’t leave empty-handed. We took home a gallon of juicy ripe strawberries!
Even though we didn’t get to pick berries, we didn’t leave empty-handed. We took home a gallon of juicy ripe strawberries!
Last time we picked I shared a couple of my favorite strawberry recipes with you. I also shared a new recipe I found on Pinterest that I was going to try. Well, I tried it and I liked it! No, I take that back. I didn’t just like it, I LOVED it! I loved it so much that I made it again! So much that I’m going to share it with you! Ladies and gentlemen. . .Strawberries and Cream Pie
{Adapted from the recipe found at Just Putzing Around the Kitchen.}
First you need a graham cracker crust. You can make your own or, if you’re in a rush, just use a store-bought crust. This recipe makes a lot of filling so if you use store bought, you will probably have to leave some out.
If you’er making your own, you can crush your graham crackers in a food processor. The original recipe calls for 9 full crackers, but that didn’t yield enough for my crust to come all the way up the sides of the pie dish last time. So I used about 12 this time.
Add a stick of butter to the crushed grahams and mix with a fork. {Note: I added more crackers than the original recipe, therefore I added more butter as well.}
Press the crumbs firmly over the bottom and around edges of a pie dish.
Bake the pie crust in a 350 oven for 10 minutes to set. Allow to cool before adding filling.
In the meantime, you can start on the filling. Ingredients: 2 – 8 oz. blocks of softened cream cheese, 2 cups + 2 TBSP heaving whipping cream, 2/3 cups sugar, 2 tsp vanilla, 1 cup chocolate chips and about 2 cups cut strawberries.
In the meantime, you can start on the filling. Ingredients: 2 – 8 oz. blocks of softened cream cheese, 2 cups + 2 TBSP heaving whipping cream, 2/3 cups sugar, 2 tsp vanilla, 1 cup chocolate chips and about 2 cups cut strawberries.
In a medium bowl, whip 2 cups whipping cream on high until firm peaks form. Set aside.
In a separate bowl, beat cream cheese, sugar and vanilla until creamy and there are no lumps.
In a separate bowl, beat cream cheese, sugar and vanilla until creamy and there are no lumps.
Gently fold about a third of the whipped cream into the cream cheese mixture. Continue with the remaining whipped cream just until blended and smooth.
Spoon into the pie crust.
And gently spread evenly over the crust.
Add the cut strawberries to the top of the cream cheese mixture. The original recipe uses much less and arranges them prettily over the top of the cream cheese. I wanted lots of strawberries on mine!
In the microwave or using a double-boiler, melt 1 cup semi-sweet chocolate chips plus 1 TBSP of reserved whipping cream. I followed the recipe the first time I made this but decided to use more chocolate this time because it was soooo good on the strawberries!
Place melted chocolate in a small Ziplock bag, seal, and cut off the tip. Drizzle the chocolate over the pie.
Refrigerate for at least an hour to allow the center to set.
Oh my gosh, you are going to LOVE this! I’m getting hungry just looking at the picture.
{BTW, I didn’t get a photo of the sliced pie. I got too excited to eat it an forgot. So I’m borrowing this one from here.}
Strawberries and Cream Pie
12 full graham crackers, crushed
1 stick of butter
2 – 8 oz. blocks of softened cream cheese
2 cups + 2 TBSP heaving whipping cream
2/3 cups sugar
2 tsp vanilla
1 cup semi-sweet chocolate chips
2 cups fresh cut strawberries
- Prepare crust by combining graham crackers and butter. Bake in a 350 degree oven for 10 minutes. Set aside to cool.
- In the meantime, beat heavy whipping on high speed until firm peaks form. In a separate bowl, mix cream cheese, vanilla and sugar until smooth and creamy. Gently fold in 1/3 of whipped cream into the cream cheese mixture. Fold in remaining whipped cream just until blended and smooth.
- Spread the cream cheese mixture evenly into the cooled pie crust. Add strawberries to the top.
- In a double boiler, melt chocolate chips and reserved 2 TBSP whipping cream until smooth. Place melted chocolate in a small plastic bag and cut off the tip. Drizzle chocolate over the strawberries.
- Refrigerate for at least one hour to set.
I’m so glad you liked the pie! Thank you for linking back
omg, that looks so good. Not so good for my ever expanding waistline!!!!
YUM! This looks so tasty!! I went strawberry picking this weekend so I’m looking for recipes! Thanks for sharing!
Mmmm this pie looks delicious and so beautiful, too! What a perfect slice topped with those strawberries! YUM!!!
This looks so good. I just pinned it. Looks like a great fourth of July dessert. Thanks for your great instructions.
This looks sooooo good. I’ve got to try it. Thanks for sharing the recipe.
Im now following you. Please come visit me at PICKINandPAINTIN.blogspot.com and maybe you’ll decide to follow back??
THANKS.
This pie looks so good, I may have to try it this weekend for Mother’s Day!
wow!!! looks delicious!!! will try for sure. Thanks for sharing
Excellent for a summertime dessert. I’d love for you to add it on my link party at: http://printabelle.com/?p=4459 Thanks!