Easy Strawberry Cream Pie!!

Yep, there's a theme going on with my posts....PIE!!!  I just have to share this recipe with you as well because it is so easy to make, looks yummy and tastes delicious.  I made this for our Family 4th gathering and it was gone in a heartbeat!!  I found it at Chef in Training's website.  She has loads of wonderful recipes and so far each one I've made has been awesome!

Easy Strawberry Cream Pie

Ingredients:

1 cooked pie crust Cook according to pie crust directions. My favorite is Pillsbury brand

1 cup heavy whipping cream
8 oz cream cheese softened
1/3 cup sugar
1/2 tsp. vanilla or almond extract
18-20 strawberries cut in halves
1 Tbsp. shortening or oil
1/2 cup milk chocolate chips

Instructions:

Cook your pie crust according to package or your favorite recipes directions. Let cool.

Beat heavy whipping cream until stiff peaks form.
In a separate bowl, beat cream cheese until fluffy. Gradually add in sugar and vanilla.
Fold cream cheese mixture into the beaten heavy whipped cream. until evenly combined.
Spoon into cooled pie crust.
Arrange strawberries over the top of filling.
Melt 1 Tbsp shortening or oil and 1/2 cup chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries.
Refrigerate.

Look What I Found!!

Let me start by saying....I don't do many dessert recipes on a regular basis at my house.  Harley Man and I made a decision some 8 years ago to lose weight and so desserts were put on the back burner for special times only!!!  Even so....I couldn't resist sharing these two recipes today because I know there are lots of cooks out there with little ones at home and these desserts would be easy to make for them!!!  I haven't made either of them so if you decide to give them a try, I'd love to hear your comments.  I found both these recipes over at Chef In Training.

No Bake Cake Batter Truffles

• 1 c vanilla cake mix (I used yellow cake mix. This recipe is very flexible with what cake mix you use)
• 1/4 c sweetened condensed milk
• 1/2 tsp vanilla extract
• 1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
• 1.5 to 2 cups chocolate chips

In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.

After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.

After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Place parchment paper down on a cookie sheet or pan.

Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. After the balls are dipped in chocolate, place on parchment paper. Place truffles in freezer or fridge to set up.

Enjoy!


Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.

Cake Batter Truffles

• 1 ½ cups flour
• 1 cup yellow cake mix
• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 3-4 Tablespoons milk
• 2 Tablespoons sprinkles

Truffle Coating:

• 16 ounces (8 squares) almond bark (or white candy melts)
• 4 Tablespoons yellow cake mix
• sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.