Strawberries and Cream Pie

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

Instructions

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.

Comments