I love strawberries but never get to eat them. As soon as a pint arrives in my fridge, the kids gobble them up like candy and I’m left with not one bit of fresh strawberry goodness whatsoever.
So when this month’s issue of Cooking Light arrived with an awesome feature on all things strawberry, I was inspired… so off to the store we went and picked up a huge pallet, that’s 12 pints total, to be exact.
First thing up was Cooking Light’s No Bake Fresh Strawberry Pie. I followed the directions for the most part but refuse to make a crust. Uh uh, no way. I mean yes I am physically able to make a pie crust from scratch but just way too lazy when there are so many types of pre-made crusts available. And, whadya know, I found a chocolate crust and was set. Here’s my adaptation:
- 1 nine inch pre-made chocolate pie crust
- 6 ounces 1/3-less-fat cream cheese, softened
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 cups frozen fat-free whipped topping, a la Cool Whip, thawed (important step that I kinda sorta forgot… oops…)
- 2 tablespoons seedless strawberry fruit spread
- 1 tablespoon Chambord
- 1/2 teaspoon fresh lemon juice
- 1 pound small strawberries, hulled and cut in half (or like 2 or more -ish pints as there are so many freaking strawberries in my kitchen now they must be EATEN!)
1. If you forgot to thaw the whipped cream like Yours Truly, just put the frozen tubs in a bowl of cold water for about 20 minutes, like so, problem solved! (Do not use hot water or you will cook the Cool Whip. There are 2 tubs here because I made 2 pies- one for us, one for our neighbors.)
It was very, very tasty and my hubby was super, super bummed as he does not eat dairy and this pie is FULL of it! The kids and I loved it as it was pretty sweet- made my cheeks sweat. Reading the comments on the original recipe, I am really glad I bought the pre-made crust as readers said the homemade one did not hold up to the juiciness of the strawberry mixture. If you make this, be sure to mix the cream cheese and whipped cream REALLY REALLY well as biting down on chunks of cream cheese may seem indulgent, but just a tad too rich. Also, measure the ingredients for the strawberry mix accurately as too much of any one thing makes this pie very runny.
I also made Cooking Light’s Strawberry Mint Limeade…