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.