Chocolate-Drizzled Strawberries and Cream Pie

Every spring, I go on and on about strawberries. I think I get so excited because they’re so beautiful and cheap and, like the first really great watermelon in summer or the first sweet, crisp apple in the fall, or juicy orange in the winter, sweet, fat strawberries are one of the first signs of spring.

I realized recently that we don’t have a strawberry pie recipe on our blog. Problem is, as gorgeous as those pies loaded with shiny glazed strawberries are, I don’t really like the strawberry glazes or junkets–they often taste a little artificial or have weird textures to them. Instead, I love this pie that still showcases the beautiful berries, but the glaze is replaced with sweetened whipped cream and cream cheese. Then the strawberries are drizzled in chocolate because that is how strawberries were intended to be eaten. Promise.

Plus, it’s super easy. Easy as pie. Oh, Kate, that was lame.

You’ll need a quart of fresh, beautiful strawberries (pick out the prettiest ones of all sizes–the rest will be doomed to live the remainder of their lives with low self-esteem in a jam jar), whipping cream, powdered sugar, a little brown sugar (which I forgot in the picture), cream cheese, almond or vanilla extract, and about 1-2 ounces of chocolate (roughly 1 regular candy bar), and a graham cracker crust.

In a medium bowl, mix the cream cheese, vanilla extract, and brown sugar together until light and fluffy. In a separate bowl, mix the heavy cream with the powdered sugar until medium peaks form. Add about a cup of the whipped cream mixture to the cream cheese mixture and beat until it’s smooth and combined. Add the remaining whipped cream mixture, mixing until just combined.

Place the whipping cream/cream cheese mixture in the graham cracker crust

and spread it out evenly.  Isn’t it magical how this exact amount of whipped cream and cream cheese perfectly fill a graham cracker crust?  It’s like it was meant to be…

Pop that bad boy into the refrigerator for a few minutes while you slice the stems off the strawberries. Make sure the strawberries are as dry as possible–you don’t have to get crazy here, just whip out a paper towel and gently blot the un-cut surfaces.

Arrange the strawberries, cut side down, on the whipped cream mixture. You can press them way down if you want (and even add another layer of berries if you feel the urge) or just have them sticking out like I do here. Because they’re just so pretty.

Break the chocolate into chunks and place it in a small, heavy-duty Ziploc bag. Microwave for 45 seconds-1 minute, stopping every 20 seconds or so to mash the bag around. You don’t want the bag to get hot, you just want the chocolate to melt.  When the chocolate is melted, snip a corner off the bag and drizzle the chocolate over the berries.

Refrigerate the pie for at least 3 hours before serving. Wonder if Kate will ever again post a recipe that’s not a dessert. Know that I will. I promise. But until then, you’ve got pie…

Also, make sure you mark your calenders for some upcoming book signings!
Sara will be in Provo next week, at two locations- make sure to go say hello!  You’ll also see dates below for two signings in Boise, ID and also one in Seattle, WA!

Provo, UT
April 28th (next Thursday!)
BYU Bookstore
1:30-3:30

Provo, UT
U Village Deseret Book
Thursday April 28th 5-7 pm

Boise, ID
Friday May 6th
Deseret Book on Eagle Road
5-7 pm

Boise, ID
Saturday May 7th
Nampa Costco
noon-1:30 pm

Seattle, WA
Friday June 10th
Deseret Book, Bellevue
5-7 pm

116 comments

  1. Oh my goodness does our blog make me happy. Your writing and pictures just make my day. I’m on Weight Watchers and this recipes are so point worthy.

  2. I am SO happy you posted this. I will have to try it ASAP. I LOVE strawberries but I agree with you 100% about the glaze. It grosses me out and makes me feel like I am eating a maraschino cherry, but in strawberry form. Plus, I don’t like my fruit warm, so this is awesome. Can’t wait to try it out!!

  3. YOU ARE NOT COMING TO SEATTLE?!?!?! Of course, I won’t be here that weekend. I am despondent. I even called my sister to tell her we’re going to your book signing, and she reminded me I’ll be in California. I’m genuinely upset. I was SO happy for about 5 minutes.

    1. My comment should really be meant like “I can’t believe you’re coming to Seattle.” That’s hard to read into haha. Also, I made this yesterday, and everyone thought it was homemade because it was so pretty. I loved it!

  4. Ooh, I’m going to have to make this, but with an oreo crust instead of graham cracker, and nutella drizzled on top. Because that’s what I have in the pantry. And it sounds amazing 🙂

  5. I’m a huge fan of this blog (an I’m even an ex-food snob) and I think the recipes in here surpass any type of fusion, trendy food I might find in a magazine or on the Food Channel. When are you going to get one of those shows, btw? 😉

    This recipe just makes sense and sounds yummy, too. Coming from an SEO side of things (that’s what I do for a living), if you had a like button on this, it would be reposted all over Facebook just by me alone!

      1. Erin, thanks so much (especially from an ex-food snob! 🙂 ) I agree, I have very little desire to make stuff on those shows. And us getting a cooking show…ha! I’m pretty sure that would be disastrous! 🙂

  6. I can’t wait to try this!! I just want to let you know I absolutely love your cookbook!! Every recipe I’ve made is an instant family classic! Thank you for all your hard work!!

  7. Yay for Seattle! That’s the closest you’ll probably get to us (you have a few fans in Moses Lake, Washington too, and it’s a straight shot on I-90 from Moses Lake to Seattle… (hint!))!

    Will you be doing anything besides signing books? Like… any demos or speaking? Just checking! 😀

  8. Kate … This is beautiful!!
    I’ve also been loving your strawberry spInach salad, and I’m a salad lover!! I think I could eat it everyday, the yummy dressing pulls it together so nicely:-) Just for a bit of variation, if I was to substitute beans for the grilled chicken … What kind of beans would you suggest I use?? Thanks for another amazing recipe!

    1. Oh, Meredith, I’m so glad you love that salad! I would probably sub in Great Northern or Garbanzo beans–something white and mild, you know? Yummm…maybe I’ll do that for lunch.

  9. Oh that looks so yummy, now I have something to make for Easter Dinner (well for the dessert that is)…thanks Kate 🙂

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