Monday, August 15, 2011


Wow, the first thing I notice about this pic is, the plate color doesn't blend with the pie AT ALL! Must have been in too much of a hurry that day! And I didn't garnish! How dare I? But... the pie was DEElicious! This is one of those easy, peasy, make-ahead pies that you can throw in the freezer days before your event! Love recipes like that! The only mistake I made with it, was not getting it out at the beginning of dinner, so it could thaw a bit before I served it. Trying to cut a frozen, rock solid pie is no small feat! Especially when the coffee is done brewing and you have waiting dinner guests at the table! Lesson learned! This recipe could be a bit versatile though. As I mixed together the ingredients, my husband and I dipped a spoon in to taste test. I realized then that it could also be served as a mousse. It's so yummy! I suppose you could also switch out the fruit in the basic recipe. You could probably sub fresh raspberries or blueberries for this pie .... OR a mixture of berries would be delightful too!


1 (8 oz) pkg cream cheese, softened
1 cup sugar
1 tsp vanilla
4 cups chopped, fresh strawberries
1 (12 oz) container, frozen whipped topping, thawed
1/2 cup chopped pecans, toasted (optional)
2 (9") chocolate crumb crusts (I used graham cracker crusts)

  • In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla.
  • Beat in the strawberries.
  • Fold in the whipped topping (and pecans if you are using them).
  • Divide & pour evenly into the 2 crusts. 
  • Cover and freeze for 3 - 4 hours or until firm.
  • Remove from freezer 15 - 20 minutes before serving.
  • Garnish with chocolate curls or shavings if desired.
Yield: 2 pies - 8 servings each.


Meghan Tharp said...

This was yummy!!!!
I tried a little piece and I loved it a ton!

Isklar said...

Looks very good :D

venta empresas said...

this is yummyyyyy awww i want it!!

Torie said...

Do you think that homemade whipping cream would work in this or would it not hold up to the mixing & freezing etc?

Starr said...

Torie, from what I've read about storing whipped cream, it should work alright. Especially since it will be mixed with other ingredients. I'd do it. Let me know how it turns out for you.