Monday, August 30, 2010

My New Go-To Dessert

The only thing better than having a sister-in-law who is the pastry chef for a local restaurant, is having one who is willing to share recipes. My girl Ebonie made this pie for a family BBQ and I about fell off my chair. When she told me how easy it was, I really did fall off my chair. Okay, no I didn't, that was a lie. BUT, I did make it three times in one week, if that tells you anything. She got the recipe originally from Taste of Home magazine.

Ya'll ready for this?
Strawberry Cream Pie

  • 1 graham cracker crust
  • 1 cup chocolate chips, divided
  • 2 tsp shortening, divided
  • 8 oz cream cheese
  • 1/2 cup sour cream*
  • 8 oz cool whip, or whipping cream*
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Fresh strawberries

First off, you're going to need a graham cracker crust. You can either buy one, or make your own by spinning five graham crackers around in the cuisinart with half a stick of melted butter. Press it into the bottom of your pie plate and press up the sides about half an inch. Bake at 350 for six minutes. Simple enough.

Melt half your chocolate chips with 1 tsp shortening (shortening keeps the chocolate from hardening too much) and spread in the bottom of graham cracker crust. I don't have a picture of this step, for no particular reason.

Then you are going to beat your cream cheese and sugar together until it is smooth and fluffy.

Next you add the sour cream and vanilla and beat a little more until it's all combined. The first three times I made this, I accidentally used 1 cup of sour cream. Just found out the recipe called for a half cup. SO, if you like your pie a little more tangy, the sour cream cuts the sweet and is delicious. You can use either half cup or one cup, whatever floats your boat. 

The recipe calls for cool whip, but I'm not a fan of the ingredients in that so I tried making it with whipping cream. I used 1 cup heavy cream and 3 tbsp sugar to sweeten, and I stabilized it with some gelatin to make it firmer. There are instructions on that link of how to do the gelatin. It's very easy, but probably would be just fine if you want to skip that step.  Fold in the cool whip/whipping cream into the cream cheese mixture and spread filling on top of chocolate layer.

Refrigerate for one hour.

Then cut up your strawberries. If you are a perfectionist, you can slice them nicely and layer them on in pretty little rows. I am not a perfectionist. I like to just chunk the little suckers up and plop them on. Randomness makes me happy. 

Then you melt your remaining half cup of chocolate chips with 1 tsp of shortening in a glass container in the microwave. Pour it into a FREEZER bag. If you don't use a freezer bag, the plastic will melt and break from the heat of the chocolate. Your hands will be gross and chocolate will squish all between your fingers, much like Gloppy from CandyLand. Not that I experienced this or anything. Twist to make your own pastry bag, and snip off a teeny bit of the corner of the bag. Drizzle the chocolate over your strawberries.

Again, random is good. Don't be afraid to get crazy with the drizzle.

This is one of those desserts that looks like it took a lot of effort so people feel special when you serve it. In reality, it's super quick and easy. Gotta love that. 

My kids lurve this one.

They use subtle hints to let me know they would be willing to test it.

I humor them a little.

Until they take it too far. That pie is for company, no licking!

Here's a link to where I've entered the recipe in Ziplist (which I will be happy to tell you more about if anyone is interested. Ziplist rocks!)  Make this pie today, it is awesome. But don't bring it to any church potlucks that I'm attending, because someone's already on it ;)

1 comment:

  1. Yummy! This one is SO good and your photos made it look just as awesome as it really is! So you are liking ZipList? :)


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