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.