A magical combination. And even better--you don't ever have to turn on the oven to get it.
If you're looking for a way to showcase fresh spring berries in a quick, creamy, refreshing dessert, this recipe is for you.
Even with whipping fresh cream and photodocumenting the process (and a Very Important Pause to make sure my Wordfeud didn't time out and force me to forfeit to the DDH again), making the pie took exactly an hour (though it is supposed to chilled for thirty minutes before serving).
You can use whipped topping from the freezer aisle if you must, but trust me that freshly whipped cream is worth the extra step.
Adapted from Cooking Light May 2012.
Process approximately 2 cups chocolate animal crackers or other chocolate cookies or wafers in your food processor until finely ground.
|Goodbye, little animals.|
|Plus coconut oil.|
|Delicious, delicious dirt.|
|Don't forget to grease the pan.|
|Cream cheese, sugar, vanilla.|
|Smooth and fluffy.|
Place 1 cup heavy cream in a large bowl. Add a few splashes of vanilla extract and, if desired, several tablespoons sugar. I think the pie is sweet enough to use unsweetened cream, but do it to taste.
|Yes, this is 2 cups. The recipe calls for two cups whipped, and 2 cups unwhipped makes way more than that. Luckily, I had extra strawberries and used the extra cream for dipping.|
|Scoop and fold.|
Carefully spread the cream mixture over the crust and set in the freezer while you do the next bit.
|Ready for the freezer.|
|Jam in the microwave.|
|Melted and stirred with lemon juice.|
Somehow I neglected to take a picture of the finished pie! In my defense, I still had dip to mix, veggies to chop, and agendas to print before getting to my meeting.
And there were not any leftovers.