Tis the season, here in Crestview. I’ve visited the strawberry fields once and plan to go back before the season is over. This recipe is really worth the fresh picked, red-ripe strawberries. It never fails to evoke good comments wherever it is served. Adjust the sugar, extract, Cool Whip, and milk to your taste. I never really measure them.
Chocolate Strawberry Drizzle Pie
4 c. fresh strawberries
1 pie shell, baked and cooled (homemade always wins in the end)
8 oz cream cheese, softened
1/3 c. sugar
1/4 tsp. almond extract
1/2 c. Cool Whip
1 c. semi-sweet chocolate chips
1 Tbsp. shortening
Beat cream cheese until fluffy. Add sugar, extract, and Cool Whip. Add a little milk if the mixture is too stiff. (Philidelphia’s new product Cooking Creme in Original works well for this recipe and saves you having to soften the cream cheese.) Place mixture in pie shell. Arrange strawberries, pointing up, on top. Melt chocolate and shortening and place in a ziplock bag. Cut a small hole in a corner; drizzle chocolate onto strawberries. Yield: 6-8 servings.