Yum Alert: No-Bake Chocolate Drizzled Strawberries & Cream Pie

When slaving over a hot stove in the middle of the summer doesn’t appeal to you, this no-bake pie comes to the rescue. Plus, strawberries & chocolate together mean BIZ.

Chocolate-Drizzled Strawberries and Cream Pie
Recipe by Our Best Bites

  • 1 quart fresh strawberries (don’t use frozen strawberries.)
  • 1 8-oz. package cream cheese at room temperature (light is fine)
  • 1/2 tsp. vanilla extract
  • 1/4 c. packed light brown sugar
  • 1 c. heavy whipping cream
  • 1/4 c. powdered sugar
  • 1 9″ graham cracker crust (store-bought or homemade)
  • 1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

aem.brady@gmail.com'
a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.