Welcome to Day 3 of my celebration of strawberries!
I haven’t made many pies since I started baking. I’ve made a few here and there for different holidays, but that’s about it. Unfortunately, this is quite apparent in my subpar pie crust shaping skills. Not to worry, though, because I plan on practicing those skills by making this pie again soon. I usually don’t repeat recipes so quickly, but this pie was just that good.
This pie only calls for a few simple ingredients and is a cinch to make, especially if you make the crust the day before. The filling – a combination of cream cheese, sugar and heavy cream – is light and fluffy. The almond extract gives the filling a great, unexpected flavor. The slight tartness of the strawberries pairs perfectly with the creamy filling, and a drizzle of chocolate finishes it off. I went a little crazy with my chocolate, but if there’s one thing better than strawberries and cream, it’s strawberries and cream covered in chocolate.
Three recipes in, and I still have quite a few strawberries. Make sure to come back tomorrow and Friday to see what I’ll make with the rest of them!
Strawberries and Cream Pie
1 cup plus 1 tablespoon cold heavy cream
8 ounces cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 pie crust for a 1-crust pie, completely baked and cooled (I used this pâte brisée.)
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 the heavy 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 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.
Source: As seen on The Way the Cookie Crumbles, originally from Pillsbury’s Complete Cookbook