Strawberry Cream Pie

It's starting to warm up and really feel like summer-time here in Michigan.  Last weekend we enjoyed some hot weather--up around 90 degrees.  Today, it is much cooler and rainy, but that doesn't stop me from having summer-fever.  I love the warm weather, and of course, the delicious foods that come with summer.

This is my second year planting a garden.  Last year was what I call my "trial-run"...I was able to figure out what plants grow well and what plants are really worth the effort.  I have tomatoes, snap peas, celery, 2 kinds of lettuce, kale, cucumber, watermelon, and strawberries.  I have a few first year strawberries, and a few second year.  The other day, Mike and I were able to enjoy the very first strawberry from our own garden--it was delicious!  While I can't say I grew the strawberries used in this dessert myself, I did make the dessert and that's got to count for something...right?

Strawberry Cream Pie

Serves 8-10

You will need:

1 graham cracker crumb pie crust (store-bought, or make your own{directions below})
1 (8oz.) container Philadelphia White Chocolate Indulgence
1 (8oz.) container Cool-Whip, thawed
1 teaspoon vanilla 
1 quart of Strawberries

1.  In a medium bowl, beat cream cheese and Cool-Whip until smooth.

2.  Set aside 3-5 large strawberries for decoration and then dice the remaining strawberries into bite-sized pieces.  (I cut mine into quarters length-wise, and then cut each piece in half width-wise).

3.  Carefully stir diced strawberries into the cream mixture until evenly distributed.

4.  Spoon filling into the prepared pie crust.

5.  Refrigerate at least 4 hours, until pie is set, before serving.

6.  Garnish pie with set aside strawberries before serving.


Graham Cracker Crumb Pie Crust

Makes 1 8-9" pie crust

You will need:
10 graham crackers (approximately 1 package)
6 Tablespoons margarine, melted

1.  In your food processor, grind graham crackers into crumbs.  You may have to do this in a couple batches depending on the size of your food processor.  (If you don't have a food processor, place the crackers in a large Ziploc bag and crush them with a rolling pin.)

2.  Mix the margarine into the crushed crumbs.  This can be done in your food processor, or a separate bowl.

3.  Press the crumbs firmly into a pie tin.  Be sure to press it up the edges as well.

4.  Bake at 350 for 5-7 minutes, until lightly browned.

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