Butter, with a side of Bread // Easy family recipes and reviews.: STRAWBERRIES AND CREAM PIE

Friday, January 11, 2013

STRAWBERRIES AND CREAM PIE

Butter With a Side of Bread: Strawberries and Cream Pie

I'm not a very big fan of traditional pies, but I found this recipe a few years ago and it has become a family favorite for pie and non-pie fans alike!  I have only used strawberries, but you can use any fruit or combination of fruit and I'm sure it would still be delicious.  I think raspberries would be wonderful with this recipe...maybe I'll try that next time.

Strawberries and Cream Pie

1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved

Butter With a Side of Bread: Strawberries and Cream Pie

Combine chocolate chips and shortening and melt in the microwave.  I usually microwave it for about 30 seconds and then stir.  If needed, microwave for another 15-20 seconds and stir again.  Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Butter With a Side of Bread: Strawberries and Cream Pie

Butter With a Side of Bread: Strawberries and Cream Pie

Beat the cream cheese, sugar, sour cream and vanilla until smooth.

Butter With a Side of Bread: Strawberries and Cream Pie

 Fold in the Cool Whip.

Butter With a Side of Bread: Strawberries and Cream Pie

 Pour (or scoop) the mixture into the crust and refrigerate overnight.

Butter With a Side of Bread: Strawberries and Cream Pie

Arrange the strawberries on top of the pie.  Microwave the remaining chocolate and drizzle over the top.   I usually refrigerate again for about an hour before serving.  You can also add the strawberries and chocolate before refrigerating overnight - that works great too!

Butter With a Side of Bread: Strawberries and Cream Pie


26 comments:

  1. This looks so good! I saw it on Tastespotting and just had to click over :)

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  2. This looks so YUMMY!! Hope you can link up at my Trendy Tuesday party!! http://www.sweetlittlegals.com

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  3. This cake looks AMAZING
    Simply mouth-watering :)

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  4. This looks so delicious! I want a slice!!!

    Navy Wifey Peters @ Submarine Sunday Link Party
    http://usscrafty.blogspot.com/2013/01/submarine-sunday-16.html

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  5. May I make a suggestion? Substitute the shortening with 36% heavy whipping cream. This will give the ganache (melted chocolate) a smoother consistency and prevent the nasty "fat film" on the roof of your mouth. Butter will do the same, but heavy cream provides a more creamy and less oily texture.

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    1. Thanks so much...was looking for a substitute for the shortening and this is perfect!

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    2. Not sure how much whipping cream to use?

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    3. Just google a simple ganache online. It's usually 2 cups of chocolate chips (1 package) to either 1/2 or 1/4 cup of heavy whipping cream. Its very delicious. I make it all the time and its almost like a chocolate truffle.

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    4. What do u mean by 36% heavy whipping cream? Is it just whipping cream or am I looking for a btl that says 36% heavy whipping cream?

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  6. Suggestion: sub the shortening with heavy cream (36%). This will prevent and after film on the roof of your mouth.

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  7. This could not look make DELICIOUS!!!! W O W ! ! !

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  8. Can you buy the Oreo pie crust in Australia? And if so who stocks it?

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    Replies
    1. If you can't find the crust in your local store you can make your own - it's fairly simple.

      http://www.thebakingpan.com/recipes/pies-tarts/chocolate-crumb-crust.html

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  9. I want to make a low carb version so I will use sugar free chocolate,stevia, and make an almond meal based crust....oh baby! ;-)

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  10. james, how did it go- the low carb.
    i was wondering if coconut oil would work well instead of shortening?
    and has anyone had any luck using the lower cal/fat options of the ingredients/ (ie the cream cheese, sour cream and cool whip all come in half fat...)

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    Replies
    1. I almost always use the light versions of cream cheese, sour cream and cool whip for this and the pie still turns out great!

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  11. Whats the shortest amount to time i can leave it in the fridge? Is it necessary to leave overnight? I dont think i can wait that long! :)

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  12. Quite warm and muggy here in Minnesota.I'm going to make this now, and put it in the freezer to have a nice cool treat later on for dessert.I'll just take it out shortly before it's time to cut into it. I think it'll work out nicely :-)

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  13. Tracy Scanlan I live in Australia also.Being from the states originally I was lost when over there we have pie crust of every sorts available. I have found it easier to just make it yourself rather then try to hunt them down. For this crust just make it like you would a graham cracker crust. cheers mate

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  14. Made this and it was absolutely delicious!!! Everyone loved it. Made it the exact way the recipe said.

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  15. This looks delicious and simple! I can't wait to try it!

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  16. I will definitely be making this for Thanksgiving Dinner, just hoping the frozen strawberries are just as good as the fresh ones...

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  17. My filling did not turn out as firm as it looks to be in the photo making it hard to cut the pie. I'm not sure what I did wrong. I followed the recipe to a tee & left in the fridge for over 24 hours.

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  18. I so wish that all these amazing recipes didn't call for cream cheese and sour cream as no one in the family will eat either. I wish there was something that would work as a substitute

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