Fourth of July Pie


Omit the blueberries, and this could be just a summer pie! I’m not a
big fan of already made pie crusts, but I do have to say that it
helped to make this pie simple, quick, and yummy.

You can see the original recipe

Chocolate-Drizzled Strawberries and Cream Pie

1 quart FRESH strawberries
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and
vanilla until light and fluffy. In a separate large bowl, beat the
whipping cream and powdered sugar until medium peaks form. Add about
1 c. of the whipping cream mixture to the cream cheese mixture. Beat
until smooth and well-combined. Add the remaining whipping cream
mixture and mix until just combined. Spread in the graham cracker
crust and refrigerate for a few minutes while you prepare the

Wash the strawberries and cut off the stems. Blot dry with a paper
towel and then gently press, cut side down, into the whipped cream
mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a
small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the
microwave every 20 seconds to mash the bag. You want the chocolate to
be melted but not hot at all. When the chocolate is melted, snip a
corner off the bag and drizzle it over the strawberries. Refrigerate
for at least three hours before serving. Serves 8.


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