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Our Family Etiquette: Enjoy Dessert Slowly . . . Unless It’s Really Good

May 27, 2011

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My parents retired to the family room and left the five of us girls to talk, laugh, drink post dinner coffee, and bring out the much anticipated French Strawberry Pie from The Garden-Fresh Cookbook.

I don’t know if I am proud or ashamed that five girls finished this entire pie, but it was just that good! I cut a slice for each of us, making sure to leave pie for my parents, but, alas, we all required seconds. One even had to take the dish itself and get whatever remains were left.

What was nice about making this pie is that the only baking required is for the crust, about 10 minutes. After that, all it needs is to chill in the fridge. I was able to make my French Strawberry Pie and leave it to set while I ran other errands, set the dinner table, went to the gym, showered, and began to cook the dinner party meal!

We all couldn’t stop laughing, enjoying each other’s company, with full stomachs, and enjoying what we would later consider to be the “perfect dessert.” We would try to barter—“OK, I’ll take more strawberries, and you take more graham cracker crust for the last slice”—as forks hit the last few pieces like they were a battleground. We yelled from the kitchen to apologize for finishing the entire dessert, but I promised my parents I would make it many more times this summer!

French Strawberry Pie

This elegant and light dessert tastes best on the day that it is made. Whole strawberries look the best, but sliced strawberries are easier to cut and eat.

3/4 package (6 ounces) cream cheese, softened
1 teaspoon vanilla extract
3/4 cup heavy cream, at room temperature
1/2 cup sugar
1 baked 9-inch graham cracker crust
2 cups strawberries, hulled
4 squares (4 ounces total) bittersweet chocolate, melted

In a small bowl, beat the cream cheese and vanilla until blended and light. Set aside. In a separate chilled bowl, whip the cream until it doubles in volume. Continue beating on high speed while adding the sugar a little at a time. Add the cream cheese mixture and beat briefly, or just until combined. Pour the mixture into the piecrust and cover with berries. Drizzle with the melted chocolate. Refrigerate, uncovered, for at least 4 hours before serving. Makes 6 to 8 servings.
 

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Jane received her Bachelor's in Fine Arts at Western Washington University where she studied Creative Writing. She now lives in the greater Seattle area, where she writes and drinks copious amounts of coffee. When she isn't writing, cooking, gardening, or taking photos, you can find her at local shows and concerts, or running to prepare for yet another half marathon.

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Comments

New Favorite

By seattlelisa

I made this last weekend!  It was simple, flavorful, and beautiful! 

yum

By Catherine Boeckmann

This looks REALLY delicious and beautiful. Great food pic. I am definitely going to make this for visitors this summer! 

Updated recipe

By GingerVaughan

What a difference a sentence makes--the recipe now includes the full recipe as it appears in The Garden-Fresh Cookbook!

whipping cream?

By K.Ellis_KY

Yes, wondering the same thing as hepnr . . . :) Sounds divine!

recipe correction possibly?

By hepnr

The recipes mentions the cream cheese/vanilla mixture, and it mentions making the whipped cream, but it doesn't say what to do with the whipped cream. Do you fold it into the cream cheese mixture? Otherwise, sounds GREAT!

Thank you!

By hepnr

I have everything on hand except the cream and it sounds like it's worth the trip to grocery store to get some. I'll be making it this weekend!

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