Fresh strawberries. Chocolate. Cheesecake. Pie crust. Need I say more? This is the first time I've made this pie, and I absolutely love it. Not only is it beautiful, but it's easy and tasty. The pie crust is brushed with melted semisweet chocolate that hardens and offsets the sweetness of the strawberries. The cheesecake-ish filling is sweet but not too sweet and provides a great tang. The combination of flavors is incredible. Did I mention that other than baking the pie crust, you don't have to turn on your oven? Perfection.
As an added bonus, I used light sour cream and fat free cream cheese with great results. Since I make so many desserts, it's great when I can lighten things up without sacrificing taste or texture. Let's just say there were three people eating this, and we killed almost three-quarters of it in one sitting. The only mistake I made was that I pulled it out of the fridge about an hour before serving. Don't be like me because the cheesecake part got soft and runny. It's much better to serve it cold, straight out of the fridge. This pie takes a bit of time, but a lot of it is inactive time waiting for it to chill and set in the fridge.
Strawberry Cheesecake Pie Recipe
Makes one 9-inch pie
Print this recipe
One 9-inch pie crust, baked
3 ounces semisweet chocolate
1 tablespoon butter
6 ounces cream cheese
1/2 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla
3-4 cups strawberries, hulled
1/3 cup strawberry jam, melted
In a small saucepan or microwavable bowl, slowly melt 2 ounces of chocolate and the butter, stirring frequently. Spread this over the bottom of the baked pie crust. Chill until hard.
In a mixing bowl, beat the sour cream, cream cheese, sugar, and vanilla until smooth. This works best with an electric mixer. Spread this over the chilled chocolate layer. Cover and chill in the refrigerator for 2 hours.
Arrange the hulled strawberries on top of the filling. Brush the melted strawberry jam on top of the strawberries. Melt the remaining 1 ounce of chocolate and drizzle it on top of the berries.
Source: Taste of Home Winning Recipes Cookbook
As an added bonus, I used light sour cream and fat free cream cheese with great results. Since I make so many desserts, it's great when I can lighten things up without sacrificing taste or texture. Let's just say there were three people eating this, and we killed almost three-quarters of it in one sitting. The only mistake I made was that I pulled it out of the fridge about an hour before serving. Don't be like me because the cheesecake part got soft and runny. It's much better to serve it cold, straight out of the fridge. This pie takes a bit of time, but a lot of it is inactive time waiting for it to chill and set in the fridge.
Strawberry Cheesecake Pie Recipe
Makes one 9-inch pie
Print this recipe
One 9-inch pie crust, baked
3 ounces semisweet chocolate
1 tablespoon butter
6 ounces cream cheese
1/2 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla
3-4 cups strawberries, hulled
1/3 cup strawberry jam, melted
In a small saucepan or microwavable bowl, slowly melt 2 ounces of chocolate and the butter, stirring frequently. Spread this over the bottom of the baked pie crust. Chill until hard.
In a mixing bowl, beat the sour cream, cream cheese, sugar, and vanilla until smooth. This works best with an electric mixer. Spread this over the chilled chocolate layer. Cover and chill in the refrigerator for 2 hours.
Arrange the hulled strawberries on top of the filling. Brush the melted strawberry jam on top of the strawberries. Melt the remaining 1 ounce of chocolate and drizzle it on top of the berries.
Source: Taste of Home Winning Recipes Cookbook
