Monday, May 8, 2017

Strawberries 'n Cream Pie

Amazing creamy strawberry dessert, very light and full of fruity deliciousness!

I used fresh strawberries from a local family farm, Willard Farms, I purchased and froze, but you can use either fresh or frozen strawberries.

Be sure to use fresh whipped cream you make from heavy cream for best results. The pie is best kept frozen, so remove it from the freezer and let it sit at room temperature for about 20-30 minutes for slicing to serve. It is a soft, creamy pie, with a melt in your mouth texture.

For the Crust:
1-1/4 cups graham cracker crumbs
2 Tbsp. sugar
1/3 cup butter, melted

For the Filling:
3/4 cup boiling water
1 pkg. (3 oz.) Strawberry Flavor Gelatin
4 cups fresh (or frozen) strawberries, divided
2 1/2 cups freshly whipped cream, divided
1/2 recipe No Bake Cheesecake filling:

  • 4 oz cream cheese
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 1/2 tbls vanilla
  • 1 tbls lemon juice
  • 1 cup heavy cream, whipped

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved; chill in the refrigerator (20-30 minutes) while making the rest of the filling.

Beat all no-bake cheesecake filling ingredients in a large bowl with whisk until creamy. Gradually whisk in chilled gelatin until blended.

Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups whipped cream to no-bake cheesecake gelatin mixture; fold in until blended. Stir in chopped strawberries and spoon into crust. Freeze 3 hours or until firm. Let sit at room temperature 20 minutes before serving; store remaining pie in the freezer.


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