Strawberries and Cream Pie
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
Ingredients:
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
Directions:
-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.
Serves 8-10
Source: As seen on The Way the Cookie Crumbles, originally from Pillsbury’s Complete Cookbook
Oh my gosh this looks GOOD! Beautiful picture, too!!!
Thanks, Amy! It's so delicious. I'm already craving another slice!
This looks delicious! I have yet to attempt a pie crust, so yours looks great to me!
Wow, I do not need to be reminded of this pie when I'm hungry, and it's strawberry season, and I've been trying to figure out what to do with the extra cream cheese in my fridge, and I'm really trying to cut down on desserts. Darn it.
Bridget, I've eaten a slice and a half of this pie today. I have no willpower, haha. 🙂 Thanks for the fabulous recipe!
I'm new to your blog, and this looks fantastic!!
Tessa, thanks! It actually looked good before I baked it, but it pulled away from the pie pan for some reason.
Alee, thank you so much! 🙂
Mmmm… all these strawberry recipes look SOOOOOOOO delicious!!
This sounds awesome! Yum!
That is one beautiful pie! Really nice job on this.
This looks delicious! I'm going to have to try this one day!
I make a similar strawberry pie that we really enjoy. Yours looks beautiful!!