Can you guys believe that our time in Europe is coming to a close?
I can’t, but I’m pretty happy about it. We’ve had an epic time in Europe, but I’m looking forward to the new.
We get to live somewhere new, make new friends, and have new adventures and travels, oh yeah and sample new cuisine.
Right now it’s summer strawberry season and they are so lovely, flavorful, and perfect for this dish.
I recently made this pie for The Athlete as a way to celebrate the end of a stellar baseball season. He pitched his heart out and grew so much as a player. I’m proud of him and I look forward to seeing all that he accomplishes in the future with baseball and beyond.
So, in honor of the new,
summer, baseball, family, friends,
and most importantly
I give you…
FFH-Style Strawberry Cream Pie
1 Pkg Cream Cheese,
(softened and room temp)
1/4 Cup Sugar
1/2 Almond Extract
1 Cup Whipping Cream
3 Cups Berries
(I used strawberries, but you can use any berries for topping)
1 Bag Semisweet chocolate chips
1 Box refrigerated pie crust or if you’re really short on time,
graham cracker pie crust works and tastes absolutely phenom and turns this into a NO-BAKE! Woot-Woot! 😉
1. Preheat oven to 450° and follow directions on the box if you’re using a refrigerated pie crust for a one crust baked shell pie. (A little tip, to prevent your crust from rising during the baking process, place a handful of dry beans in the center of your pie as weights while baking) Remember to follow the directions on the box, for whatever brand you choose. You’ll typically bake for 9-11 minutes, or until light golden brown. Cool completely, usually takes about 30 minutes.
If you’re using a graham cracker pie crust move on to step two!
2. In a large bowl with an electric mixer,
beat the whipping cream on high until soft peaks form,
then blend in the cream cheese, sugar, and almond extract, until well mixed.
Spoon into your pie shell, and smooth out.
Arrange the berries over the top however you’d like, then refrigerate while you melt your chocolate.
3. Melt the chocolate and drizzle all over the top of your pie! This the fun part!
I don’t use a double broiler, so I use the water/saucepan/bowl method to melt my chocolate,
but the microwave is also an easy option as well.
(Here is a great website that does an excellent job of explaining the chocolate melting process)
Return the pie to fridge and refrigerate at least an hour and a half or until set.
This pie is sure to please any crowd. It’s light, it’s fluffy, and delicious.
I’m thinking about serving it during the 4th of July for dessert, what do you think?
Would it make a good holiday dessert? How would you serve it?
Until Next Yum,
Foodie Finds Home