Do you know what time of the year it is – it’s Strawberry time! They are just starting to become available locally here in NY – and I’ve been eating them every morning with my yogurt. It really is amazing to taste the difference of food that is in season and locally grown – it tastes like the way it is meant to taste. And with strawberries – it is pure deliciousness!
Now about this pie – I actually made it a few weeks ago with some California strawberries – and I can only imagine how much better it would be with some of the local ones. Regardless – this pie is the perfect combination of flavors – it doesn’t get much better than strawberries and cream – with a bit of chocolate to top it off.
I used my favorite pie crust – which I baked ahead of time – but feel free to use what ever recipe you want.
- 1 cup cold heavy cream, divided
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1 pie crust, completely baked and cooled
- 2 pints fresh whole strawberries, hulled and sliced if large
- 2 ounces bittersweet chocolate chips
1. In the chilled bowl of a standing mixer fitted with the whisk attachment, beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.
2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and vanilla and continue beating until combined.
3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated.
4. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.
5. Melt the chocolate with the remaining 1 tablespoon cream in the microwave on medium power, or in a double boiler. Using a small sandwich bag with the corner snipped off - drizzle the chocolate over the strawberries.
6. Refrigerate the pie until set, about 1 hour.
Source: slightly adapted from The Way the Cookie Crumbles