Saturday, June 30, 2012

Strawberries & Cream Pie

I first made this pie about two years ago.  My Husband has been begging for one ever since.  I am not sure why I haven't made it for him since then, it's super easy and very delicious.

The first time that I made this I think I used a graham cracker crust. However, this time I used the pie crust that it calls for and I thikn it definitely needs the pie crust. 

Also, the recipe that I followed says to leave the strawberries whole but I don't think that it looks very attractive that way so I sliced up my strawberries.  As I was slicing the strawberries, I thought about layering the cream mixture on top of the pie crust, then some sliced strawberries and then more cream, repeat.  But by the time I assembled the pie, I forgot about that.

I made this pie and gave my Husband a Father-To-Be Father's Day card as his Father's Day presents. He was a happy man!  Since it makes two pies, we brought one up to my Father-In-Law as well.  I was going to bring it to my Parents house for Father's Day but I had some leftover cupcakes from something else that I brought down there.

I definitely plan on making this again, perhaps I'll make it annually for Father's Day for him.

Strawberries & Cream Pie
Originally from: Pillsbury's Complete Cookbook

Serves 8-10

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
I melted some chocolate almond bark that I had leftover and drizzled that on the pie

1. 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.

2. 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.

3. 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 over the filling.

4. 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.