If you like chocolate covered strawberries, you’ll love this recipe. The fact that it’s a no-bake pie means preparation is minimal.
We’ve used a chocolate graham cracker crust and strawberries this time, however, we’ve made this recipe using fresh Bing cherries with chocolate (think chocolate covered cherries – Mmm…). We also do a version for the 4th of July using a regular graham cracker crust, fresh blueberries, strawberries and white chocolate.
The recipe calls for chilling the pie for 4 hours but we often times will freeze it. Freezing doesn’t make as pretty of a pie but it’s a delicious frozen treat. While you can use frozen berries, it’s best to let them fully thaw and drain off all the juice before using. Otherwise, your pie may not set up well.
Ingredients:
- 6 ounces of cream cheese
- 1 teaspoon of vanilla
- ¾ cup of heavy whipping cream
- ½ cup of sugar
- 2 cups of fresh strawberries (whole or sliced, your choice)
- 1 chocolate graham cracker crust
- 4 squares of chocolate
Directions:
Before you begin, set out the heavy cream so that it reaches room temperature. Put a medium bowl (glass or stainless steel) in the refrigerator to chill. We’ll use this for whipping the cream.
Hull and wash the strawberries and let drain.
Using your hand mixer, blend the cream cheese and the vanilla. Set aside.
In the chilled bowl, pour the heavy cream and whip until it doubles in size. Continue beating while slowly adding the sugar.
Add the cream cheese mixture and blend just until incorporated.
Pour into the graham cracker crust.
Place the strawberries on top of the cream cheese spreading from edge to edge. Using whole berries will make a prettier pie, but will be harder to eat than if you slice them. I’ll leave that to you!
Melt the chocolate and drizzle over the berries.
Place the pie, uncovered, in the refrigerator for at least 4 hours before serving.
Here’s a picture of a frozen slice. As you can see, it isn’t as pretty but it is still delicious.
