For some unknown reason I didn't much feel like cooking last night so Big Guy took me out for pizza. Hey, a little restaurant food every once and a while makes you appreciate just how darned good you have it at home so instead of bragging about last nights pizza I'll tell you about this quick and easy Strawberry Pie I made on Thursday instead.
A recipe from Idaho a la CArte, they use huckleberries for this fabulous creamy concoction, but I begged to differ. I used a purchased graham wafer crust just because I'm lazy and loaded it up with the oh so quick to make cream cheese, sour cream, good vanilla and granulated sugar filling. Allowed to chill for an hour, I added lovely Oregon strawberries direct from our freezer and as if by magic the pie was done.
It's really quite lovely if I do say so myself as the not too sweet, slightly tart filling pairs very nicely with those super sweet moisture packed strawberries; however, if you are using frozen berries like I did you'll want to eat the pie fairly quickly (within a day or so) because otherwise the moisture from the berries will eventually make it into pie soup.
Feel free to switch out the berries if you want and use raspberries, blackberries or blueberries or even fresh peach or plum slices would be rather incredible too. You're only limited by your imagination, so go for it OK?
As for today, Big Guy's off to take a "Boat Oregon Class", a mandatory boater education coarse that's necessary if you want to rev a motor in your own watercraft. As for me, I'll be spending the day doing some much needed house cleaning and putzing in the kitchen although on this foggy rainy day, I'd much rather curl up in front of the fireplace with a cup of tea and a good book. MMM, doesn't sound like a bad plan huh?
Strawberries and Cream Pie (adapted from Idaho A La Carte)
8 ounces cream cheese, softened
1/4 cup sour cream
1 teaspoon vanilla
¼ cup sugar
1 – 9 inch graham cracker crust
1 quart fresh or frozen strawberries (if using frozen, do not thaw first)
Whipped topping or whipped cream as garnish
Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of graham crust and refrigerate. Chill a minimum one hour. Place frozen or fresh berries on top of pie with stem end down. Chill until serving. Top with whipped cream. Makes 6 servings.
A year ago - Orange Sesame Albacore Tuna on Curried Rice Salad
Two year's ago - Maple Ginger Pork Medallions