Lunch: Strawberries and Cream Pie

Inspired by recipes for cheesecake and cream pies, this heavenly whipped cream-cream cheese filling nestles beneath fresh strawberries and drizzled chocolate. If you wish, substitute raspberries or blueberries, or a combination.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Instructions

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.
In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
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.
Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
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.

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