Fresh Strawberry Pie from Farmer's Almanac

Cathy Evans Mauricio


This elegant & light dessert tastes best on the day that it is made. Whole strawberries look the best, but sliced strawberries are easier to cut & eat.

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No-Cook or Other


3/4 pkg
(6 ounces) cream cheese, softened
1 tsp
vanilla extract
3/4 c
heavy cream, at room temperature
1/2 c
1 baked-9
graham cracker crust
2 c
strawberries, hulled
4 squares
(4 ounces total) bittersweet chocolate, melted


1In a small bowl, beat the cream cheese & vanilla until blended & light. Set aside.
2In a separate chilled bowl, whip the cream until it doubles in volume. Continue beating on high speed while adding the sugar a little at a time. Add the cream cheese mixture & beat briefly, or just until combined.
3Pour the mixture into the piecrust & cover with berries. Drizzle with the melted chocolate. Refrigerate, uncovered, for at least 4 hours before serving. Makes 6-8 servings.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy