Strawberries and Cream Pie
Ingredients
-
- Crust
- 1-1/2 cups graham cracker crumbs (About 9 crackers)
- 6 tbsp butter, melted
- Filling
- 2 (8 ounce) package Cream Cheese , softened
- ⅔ cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 cups heavy cream
- Top
- 2 cups strawberries, cut into slices
- ½ cup chocolate candy coating.
Instructions
- Preheat oven to 375.
- Using a food processor, pulse graham crackers until crumbly.
- In a large bowl combine graham cracker crumbs and 6 tablespoons melted butter until a crumbly, moist mixture forms.
- When well combined, press firmly into the bottom and sides an 9 inch deep dish pie plate. ( You can use your fingers or bottom of a glass)
- Bake for 10 minutes. Set aside to cool completely.
- In medium mixing bowl, combine cream cheese, sugar and vanilla, mix with electric mixer until well combined and smooth.
- In small bowl with electric mixer, beat heavy cream on high speed until soft peaks form.
- Gently fold whipped heavy cream into cream cheese mixture, until evenly incorporated and smooth.
- Spoon into cooled baked pie crust, and spread it out in an even layer.
- Slice the strawberries however you like. I just did basic slices into thirds, but you can make them bite sized chunks or what’s more appealing to you.
- Arrange the strawberries in a rows around on top of the pie.
- In a bowl melt chocolate candy coating.
- You can use a spoon to drizzle it over the tops of the strawberries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
- Chill for at least 2-3 hours or until set.
- Slice and serve immediately. Enjoy!
