It is June here in Ohio which means strawberries! We have been on a serious strawberries kick lately. I whipped up this Strawberry Cream Pie and I do believe this is my favorite pie ever! So here goes…
Printable Recipe: Strawberry Cream Pie
1 pkg Keebler’s Plain Sandies
4 tbsp melted margarine or butter
1 pint heavy whipping cream
2 – 8oz pkgs cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla
1 lb strawberries, washed, dried and sliced
Approximately 10 light cocoa Wilton candy melts
Preheat oven to 350 degrees. Place Sandies in a gallon Ziploc and crush using a rolling pin to the side of a meat tenderizer. Place 2 cups of the crushed Sandies in a medium-sized bowl. Mix in the melted margarine or butter.
Firmly pack the bottom and sides of a deep pie dish. Bake for 12-15 minutes till light golden in color. Remove from oven and let cool completely.
In a medium-sized bowl and using a mixer, beat the heavy whipping cream until it becomes thick and fluffy. My sous chef, Spencer, helped out with this.
It does take some time to turn that liquid into fluffy goodness. Approximately 10 minutes with my hand mixer.
In a large-sized bowl and using a mixer, beat the cream cheese till smooth. Add sugar and vanilla to cream cheese. Beat until well combined.
Fold in the whipped cream into the cream cheese mix.
Dump cream cheese/cream mix into the Sandies pie shell. Smooth with the back of a spoon or spatula.
Place sliced strawberries on top, overlapping each other.
Melt light cocoa candy melts in a microwave safe dish at 15 second increments until melted and smooth. Drizzle the melted chocolate over the strawberries. Cover the pie with plastic wrap and place in the fridge for at least 2 hours.
Slice and serve. Keep leftovers refrigerated. Looking for a more simple version of this pie with the same awesome flavor? Check out my Strawberry Cream Pie II recipe HERE!