We are blessed to live near a strawberry farm, and this week we have been in strawberry heaven. The strawberries are so fresh that they melt in your mouth! We’ve gone through three buckets of them this week alone. As a topping on oatmeal, an afterschool snack, or with some ice cream for dessert – we’ve eaten them endless ways. It’s just hard to beat that sweet, juicy goodness!
This recipe comes from Kim McCallie of A Well-Seasoned Life. I really enjoy her blog. You’ll find that this recipe is super quick and easy. If you’re making it to eat the same day, just be sure to allow enough time for the pie to chill in the refrigerator before serving.
Strawberry Cream Cheese Pie (Kim McCallie)
1 9-inch prepared pie crust (I used a Keebler graham cracker pie crust I already had in the pantry)
1 16-oz container fresh strawberries
1 8-oz package cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 8-oz container whipped topping, divided
In a large bowl, beat cream cheese until smooth. Add the powdered sugar and vanilla and blend well. Add half of the whipped topping to the cream cheese mixture and blend until smooth. Dice about 1/4 of the strawberries to equal about 3/4 cup. Fold the diced strawberries into the cream cheese mixture. Spread the mixture into the crust. Spread the remaining whipped topping on top of the cream cheese mixture. Slice the remaining strawberries and place on top of pie. Refrigerate until completely chilled.
This pie is so creamy and delicious! It’s the perfect Spring dessert. Enjoy!