Strawberries and Cream Pie

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