photo by: John Young

Strawberries and Cream Pie

Summer, for me, is pools, hot dogs, garden salsa and strawberry pie. Not necessarily in that order.

I am not much of a dessert eater, but I have never in my life turned down a piece of strawberry pie, no matter what version was put in front of me. It is one of the few sweet treats that I crave, salivate for, and think about. The rest of my time is spent thinking about hamburgers, and mustard.

I also happen to love all things creamy or custard, so I set out this summer to create a strawberries and cream pie that would satisfy all my sweet tooth in one fell swoop. I believe I’ve succeeded. Please excuse me while I hide in the closet with my pie and eat the whole thing, and no I will not share.

In all truth, this pie could be done with any berry, but the giant, juicy strawberries of this time of year just cry out to me to perch atop my creamy filling and crust.

Strawberries and Cream Pie

Ingredients

1 pie crust (homemade or store bought)
2 blocks cream cheese
1 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
3/4 powdered sugar
2 cups sliced or halved strawberries

For the chocolate drizzle
1/2 cup semi sweet chocolate chips
2 tablespoons shortening

Directions

Preheat the oven to 350 F.

Beat the two eggs in a small bowl together, and then stir in softened cream cheese, sour cream, powdered sugar, lemon juice and vanilla. Set aside.

Lay your crust into the pie plate, and pinch the edges. Fold the cream cheese mixture into the crust, smooth the top, and bake for 20 minutes, or until it begins to brown just slightly.

Cool, and then top with fresh berries, and cover with chocolate drizzle.

To make the drizzle, just warm the chocolate chips and shortening in a small saucepan over medium heat, watching carefully not to scorch.

This pie is gorgeous, slices perfectly, and really looks like summer: colorful, fresh and decadent.