A few days ago, I posted a recipe for Strawberry Cream Pie. It is my favorite pie now! The Strawberry Cream Pie recipe is aesthetically pleasing as it is tasty (see the photo above and say, “Mmmmmmmm” for a few minutes)! But now it’s time to get real. The strawberries on top along with the drizzled chocolate wasn’t easy to cut into. It sure is a purdy pie but I want to be able to cut me a slice with my strawberries and chocolate intact…I don’t want it going to the next slice! Obviously, I don’t share very well, lol!
I remade the pie however this time made it more realistic. The chocolate is coated on the bottom, the strawberries chunked throughout the cream center and I used an already made shortbread crust. It was easier to cut slices of pie out and easier to make! Look at that sweet line of chocolate right above the crust, yummy! The best part of this recipe? There is no baking! Perfect for our hot summer days when you don’t dare turn the oven on! If you are making Strawberry Cream Pie to take to a gathering, then sure, make this VERSION so you look all master chef-like. But if you are keeping it real and within the family, then make life easier and use this version!
Printable Recipe: Strawberry Cream Pie II
Ingredients:
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1 Keebler Ready Made Shortbread Crust (often next to their graham cracker crust)
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Approximately 10 light cocoa Wilton candy melts
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1 pint heavy whipping cream
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2 – 8oz pkgs cream cheese, room temperature
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2/3 cup sugar
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2 teaspoons vanilla
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1 lb strawberries (washed, dried and chunked)