Chocolate Strawberry Cream Pie (togetherasafamily)

1 frozen deep-dish pie crust, cooked and cooled
1 c heavy whipping cream
1/4 c powdered sugar
8 oz cream cheese, softened
1/3 c sugar
1/2 t vanilla
1 lb strawberries, cut
1 T shortening or canola/vegetable oil
1/2 c milk chocolate chips

Cook pie crust according to package instructions. Let cool completely. Beat heavy whipping cream and powdered sugar until stiff peaks form. This will take several min. To speed up this process place the bowl and beaters in the freezer for about 15 min. In a separate bowl, beat cream cheese until fluffy (to avoid lumps, place cream cheese in microwave for 15 seconds). Add in sugar and vanilla. Blend together well. Using a rubber spatula pour the heavy whipped cream into the cream cheese/sugar mix. Mix well with the spatula to combine together. Pour into the cooled pie crust. Arrange strawberries, cut side down, on top. In microwaveable bowl, combine shortening or oil and chocolate chips, cook for 2 min (may need less time) stirring every 30 seconds until silky and melted together. Drizzle over the strawberries. Keep pie in the fridge for 2 – 3 hours prior to serving. Note: The milk chocolate drizzle will harden up once in the fridge so if you want the smooth, silky milk chocolate drizzle then you need to wait and do it right before serving. Make sure the pie crust is cooked and completely cooled before filling it. You can cut the strawberries any way that you want. Cut them in half (vertically), slice them or cut into chunks.



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