I made this pie for July 4th and I know I will make it several more times this summer. It’s amazing, light and fluffy and not too sweet. We loved the graham cracker crust and after dinner there was only one piece left! I’d say that’s a success!
12 full graham crackers, crushed
1 stick of unsalted butter
16 oz low fat cream cheese, softened
2 cups heavy whipping cream
2/3 cups sugar
2 tsp vanilla
1 cup semi-sweet chocolate chips
splash of milk
2 cups fresh cut strawberries
Preheat oven to 350 degrees. Melt the butter. Combine the melted butter with the crushed graham crackers to form the crust. Press into the bottom and sides of a deep dish pie pan. Bake for 10 minutes. Set aside to cool.
In the bowl of a stand mixer, beat the heavy cream on high speed until firm peaks form. In a separate bowl. cream together the cream cheese, vanilla and sugar. Fold in 1/3 of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream just until blended.
Spread the cream cheese mixture into the cooled crust. Add the strawberries to the top.
In a small bowl, melt the chocolate chips. Add a splash of milk to thin and mix until smooth. Put the melted chocolate into a small plastic bag and cut the corner off. Drizzle the melted chocolate over the strawberries.
Place in the refrigerator to chill for at least one hour. Cut into 8 pieces and serve!
Source: Scissors and Spatulas