Strawberries and Cream Pie

    • 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.
  1. Preheat oven to 375.
  2. Using a food processor, pulse graham crackers until crumbly.
  3. In a large bowl combine graham cracker crumbs and 6 tablespoons melted butter until a crumbly, moist mixture forms.
  4. 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)
  5. Bake for 10 minutes. Set aside to cool completely.
  6. In medium mixing bowl, combine cream cheese, sugar and vanilla, mix with electric mixer until well combined and smooth.
  7. In small bowl with electric mixer, beat heavy cream on high speed until soft peaks form.
  8. Gently fold whipped heavy cream into cream cheese mixture, until evenly incorporated and smooth.
  9. Spoon into cooled baked pie crust, and spread it out in an even layer.
  10. 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.
  11. Arrange the strawberries in a rows around on top of the pie.
  12. In a bowl melt chocolate candy coating.
  13. 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.”
  14. Chill for at least 2-3 hours or until set.
  15. Slice and serve immediately. Enjoy!