Easy Strawberry Cream Pie The Prepared Pantry

What a cool treat! Everyone loves ice cream pies. This is not an ice cream
pie-but close. It uses whipped cream instead of ice cream. It also has cream
cheese and sweetened condensed milk which makes this a little more decadent
than ice cream alone with the richness of cream cheese. We made this with
frozen berries but fresh berries might be even better.

Strawberry Cream Pie Recipe
This is a wonderful, easy-to-make recipe. If you use frozen strawberries, as
the recipe indicates, you don't even have to stop and prepare the fruit.
Select a crust of your choice. A graham cracker crust is the classic but you
can use a baked pastry crust. For a real treat, consider a nut crust-either
the Vanilla Pie Nut Crust recipe or the American Walnut Pie Crust recipe.

1 nine-inch deep dish pie shell, well-chilled
1 cup whipping cream
4 ounces cream cheese
1 14-ounce can of sweetened condensed milk, well-chilled
1 1/2 cups pureed, sweetened strawberries (strawberries in syrup or
strawberries with sugar added)

Make sure the ingredients and the pie shell are well-chilled.
Whip the cream until stiff peaks form. Set in the refrigerator to keep
cold. Whip the cream cheese. Beat in the condensed milk and strawberries.
Gently fold in the whipped cream. Pour the filling into the pie shell. If
the filling ingredients have been kept cold and you work quickly, the shell
should overfill to a slight mound. Immediately stick the pie in the freezer
to set. Freeze for four hours or more. Serve frozen.

Sandy U.

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