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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Servings 12

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( 351 ) Ratings

351 Ratings

5 Stars 21%

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Member Reviews ( 22 )

0c4fae0f-9bc6-4a05-aa8f-95e347005628

ingredients 8
Prep Time 30 min
Total Time 2 hr 0 min

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

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Directions

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.

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.

Review & Comments

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phileileen67

report Posted May. 19, 2013 12:15 PM

We served it with strawberry wine at a dinner party. It was received with "ooohs" and "aaahs" and afterwards, "please email me the receipe." It's very easy to make and DELICIOUS. Mine was made with Splenda instead of sugar. Love the almond extract in the cream cheese base.

ColdInMinnesota1009

report Posted Jun. 28, 2012 7:25 AM

This pie was easy to make as well as delicious.

OdessaNC

report Posted Oct. 2, 2011 10:34 PM

This was my first pie and it was wonderfully simple and turned out delicious!

johnihoffman

report Posted Jul. 24, 2011 7:00 PM

Made this pie when the temperature was 102. I did not want to use my oven, so I placed the filling in a shortbread Ready Crust. It was delicious and did not heat up my Kitchen!

biblewoman

report Posted Mar. 11, 2011 8:53 AM

I made this for our bible study, thankfully, I made two. They were both gone after they left. Yummm Yumm, I used low fat cool whip instead of the heavy whip cream to cut a few calories, not to mention it cuts down on the time to make.