Wednesday, March 14, 2012

Black-bottomed Strawberry Pie

Happy Pi Day--3.14!
Spring means strawberries. All our local stores have them on sale. Growing up, my family loved this time of year because my grandfather would start baking strawberry pies. He owned a bakery; now, the bakery is closed. So if I want a strawberry pie, I have to bake it! While I do have the occasional slice at Eat N Park (that Merry Berry Month of May song is a good draw for me), I refuse to buy strawberry pies at the store because I think they have far too much glaze and not enough strawberries. After tasting this pie, my husband exclaimed, "This is the best pie in the world! Don't try any other recipes."

Note: I find this is a good pie to work on while doing a few loads of laundry...each time you get a load folded, go to the next step.

  • 1 boxed pie crust (or make your own)
  • 2/3 cup hot fudge topping, warm
  • 1 package cream cheese, softened
  • 1 cup powdered sugar
  • 1 pint strawberries, quartered
  • 1/2 cup strawberry pie glaze (I found this in Wal-mart's produce section)
  • 1/2 cup cool whip
  1. Preheat oven to 450 degrees Fahrenheit. Bake pie shell in 9 inch pie pan 9-11 minutes. Cool completely (about 15 minutes).
  2. Spread hot fudge topping in bottom of pie. Place in refrigerator for 1 hour.
  3. Beat cream cheese and powdered sugar. Spread over chocolate layer.
  4. Mix strawberries and pie glaze. Spoon onto cream cheese layer. Refrigerate 1 hour.
  5. Add cool whip to serve.
Difficulty: Easy
Time: Each step is quick, but there is a lot of lag time in between; start to finish 3 hours
Source: Pillsbury

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