This is an easy, sweet and summery strawberry and cream cheese pie - perfect for late summer gatherings. Wanna know a secret? Use your egg slicer for quick and even slicing of your strawberries! This is also another recipe to put your frozen lemons to good use!
Summer Strawberry & Cream Cheese Pie
1 8oz. tub whipped cream cheese
1/3 c. sugar
1 tsp. lemon juice
1 tub (8oz.) cool-whip whipped topping, thawed in refrigerator
1 graham cracker crust (store bought or see recipe below to make your own!)
1 quart strawberries (you won't need the entire quart)
1/2 c. chocolate chips
1 tbsp. cream, half and half, or milk
For graham cracker crust: (skip if using store bought)
12 graham crackers
8 tbsp. melted butter
Preheat oven to 350 degrees.
Place 12 graham crackers into a large zip-top bag and crush. Pour melted butter into bag with crushed crackers and mix thoroughly. Pour graham cracker mixture into pie plate, press gently into plate and up the sides to form crust. Bake for 10 minutes in 350 degree oven. Turn off oven - this is all the baking you will do for this pie! Let cool thoroughly before proceeding to next step.
For the filling:
In medium bowl, beat cream cheese for 2-3 minutes or until fluffy. Add sugar and lemon juice. Beat until combined. Gently fold in whipped topping. Spread in crust.
Slice desired amount of strawberries with egg slicer and arrange on pie. Place chocolate chips in measuring cup with the tablespoon of milk or cream. Microwave for approximately 30 seconds. Stir to mix and finish melting the chips. Drizzle over pie. (I spooned the chocolate into a small zip-top bag, snipped the end and piped it onto the pie.)
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