STRAWBERRIES AND CREAM PIE

Butter With a Side of Bread: Strawberries and Cream Pie

I’m not a very big fan of traditional pies, but I found this recipe a few years ago and it has become a family favorite for pie and non-pie fans alike!  I have only used strawberries, but you can use any fruit or combination of fruit and I’m sure it would still be delicious.  I think raspberries would be wonderful with this recipe…maybe I’ll try that next time.
Strawberries and Cream Pie
1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved

Butter With a Side of Bread: Strawberries and Cream Pie

 Combine chocolate chips and shortening and melt in the microwave.  I usually microwave it for about 30 seconds and then stir.  If needed, microwave for another 15-20 seconds and stir again.  Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Butter With a Side of Bread: Strawberries and Cream Pie

Butter With a Side of Bread: Strawberries and Cream Pie
Beat the cream cheese, sugar, sour cream and vanilla until smooth.
Butter With a Side of Bread: Strawberries and Cream Pie

Fold in the Cool Whip.

Butter With a Side of Bread: Strawberries and Cream Pie

Pour (or scoop) the mixture into the crust and refrigerate overnight.

Butter With a Side of Bread: Strawberries and Cream Pie
Arrange the strawberries on top of the pie.  Microwave the remaining chocolate and drizzle over the top.   I usually refrigerate again for about an hour before serving.  You can also add the strawberries and chocolate before refrigerating overnight – that works great too!
Butter With a Side of Bread: Strawberries and Cream Pie
STRAWBERRIES AND CREAM PIE
 
Prep time
Total time
 
Author:
Serves: 10
Ingredients
  • 1 cup semi-sweet chocolate chips
  • 3 tsp shortening
  • 1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
  • 1 8-oz block cream cheese, softened
  • ½ cup sugar
  • ½ cup sour cream
  • 1 tsp vanilla
  • 1 tub Cool Whip (8 oz)
  • 2 cups fresh strawberries, halved
Instructions
  1. Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about ¾ of the mixture into the bottom of the crust and refrigerate until firm.
  2. Beat the cream cheese, sugar, sour cream and vanilla until smooth.
  3. Fold in the Cool Whip.
  4. Pour (or scoop) the mixture into the crust and refrigerate overnight.
  5. Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top. I usually refrigerate again for about an hour before serving. You can also add the strawberries and chocolate before refrigerating overnight - that works great too!
Products used in making this recipe:

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Comments

  1. says

    May I make a suggestion? Substitute the shortening with 36% heavy whipping cream. This will give the ganache (melted chocolate) a smoother consistency and prevent the nasty "fat film" on the roof of your mouth. Butter will do the same, but heavy cream provides a more creamy and less oily texture.

  2. says

    james, how did it go- the low carb. <br />i was wondering if coconut oil would work well instead of shortening?<br />and has anyone had any luck using the lower cal/fat options of the ingredients/ (ie the cream cheese, sour cream and cool whip all come in half fat…)

  3. says

    Quite warm and muggy here in Minnesota.I&#39;m going to make this now, and put it in the freezer to have a nice cool treat later on for dessert.I&#39;ll just take it out shortly before it&#39;s time to cut into it. I think it&#39;ll work out nicely :-)

  4. says

    Tracy Scanlan I live in Australia also.Being from the states originally I was lost when over there we have pie crust of every sorts available. I have found it easier to just make it yourself rather then try to hunt them down. For this crust just make it like you would a graham cracker crust. cheers mate

  5. says

    My filling did not turn out as firm as it looks to be in the photo making it hard to cut the pie. I&#39;m not sure what I did wrong. I followed the recipe to a tee &amp; left in the fridge for over 24 hours.

  6. says

    I so wish that all these amazing recipes didn&#39;t call for cream cheese and sour cream as no one in the family will eat either. I wish there was something that would work as a substitute

  7. Melanie says

    Has anyone tried to substitute heavy whipping cream for the cool whip? I don’t like cool whip, but only freshly whipped cream.

    • Jessica says

      I’m sure whipped heavy whipping cream with added vanilla and powdered sugar would be a great substitution for Cool Whip!

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