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Strawberries and Cream Pie

Inspired by recipes for cheesecake and cream pies, this heavenly whipped cream-cream cheese filling nestles beneath fresh strawberries and drizzled chocolate. If you wish, substitute raspberries or blueberries, or a combination.

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  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 8
  • servings 12
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1
package (8 oz) cream cheese, softened
1/3
cup sugar
1/4
to 1/2 teaspoon almond extract
1
cup whipping cream
2
pints (4 cups) strawberries

Garnish

1/2
cup semisweet chocolate chips
1
tablespoon shortening

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
  • 3 In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
  • 4 Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
  • 5 In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
  • 3 In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
  • 4 Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
  • 5 In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
160mg
160%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
25%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.