Strawberries and Cream Pie

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Strawberries and Cream Pie
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  1. Crust
  2. 1
  3. box Pillsbury® refrigerated pie crusts, softened as directed on box
  4. Filling
  5. 1
  6. package (8 oz) cream cheese, softened
  7. 1/3
  8. cup sugar
  9. 1/4
  10. to 1/2 teaspoon almond extract
  11. 1
  12. cup whipping cream
  13. 2
  14. pints (4 cups) strawberries
  15. Garnish
  16. 1/2
  17. cup semisweet chocolate chips
  18. 1
  19. tablespoon shortening
  1. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. 2 In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
  3. 3 In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
  4. 4 Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
  5. 5 In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.
  6. Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.
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