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
1 Keebler Ready Made Shortbread Crust (often next to their graham cracker crust)
Approximately 10 light cocoa Wilton candy melts
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 chunked)
Melt the light cocoa candy melts in a microwave-safe bowl. Melt in 30-second increments. Stir after each melt time. Continue to melt in increments until the chocolate is a smooth puddle.
Using a pastry brush, brush on a thin layer of chocolate onto the bottom of the ready-made shortbread crust. You can brush just the bottom or brush the bottom and sides. Allow chocolate to fully set-up (harden).
In a medium-sized bowl and using a mixer, beat the heavy whipping cream until it becomes thick and fluffy. This took approximately 7-10 minutes. 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.
Wash, dry and chunk up the strawberries. Fold the strawberries into the cream cheese mix.
Dump the strawberries/cream cheese mix into the ready-made pie shell. It will be heaping way above the crust. Smooth the filling into a dome shape with the back of a spoon or spatula. Cover the pie with the plastic lid for at least 2 hours. Yes, the plastic lid did touch the top of the dome of cream but it barely stuck to it when I removed the lid to slice the pie up. I just laid the plastic lid on top, I did not smash it down and crimp the foil edges.
Slice with a sharp knife and serve. Keep leftovers refrigerated.