In the area where I live many of the farms are still picking  strawberries, since the days have been very warm and sunny.  I didn’t want to miss out on having some native strawberries, but I also didn’t want to use my oven unless really necessary.  This recipe for a no-bake version of strawberry pie caught my attention for those reasons.  The combination of juicy spring berries piled atop a layer of creamy filling in a chocolate crust.  What’s not to like here?

INGREDIENTS

• 1 ready-made chocolate crumb  9 inch pie crust (such as Oreo)
• 6 ounces 1/3 less-fat cream cheese, softened
• 1/3 cup powdered sugar
• 3/4 teaspoon vanilla extract
• 2 cup frozen whipped topping, thawed  (I used fat-free)
• 2 Tablespoons seedless strawberry jam
• 1 Tablespoon raspberry-flavored liqueur (I use my own homemade liqueur, but Chambord is one you can purchase)
• 1/2 teaspoon fresh lemon juice
• 1 pound strawberries, hulled and cut in half, or pieces

DIRECTIONS

1. Place pie crust in the freezer to chill while you make the filling.
2. Place cream cheese, sugar, and vanilla in a medium bowl;  beat with a mixer at medium speed until smooth.
3. Fold in whipped topping.  Carefully spread over bottom of crust.
4. Place strawberry jam in a large microwave safe bowl;  microwave at HIGH 10 seconds or until softened .  Add liqueur and lemon juice;  stir with a whisk until smooth.  Add the berries; toss to coat the berries with the jam mixture.
5. Arrange berries over the filling.  Chill for 30 minutes before serving.  Cut into wedges;  serves  8

   

SOURCE:   slightly adapted from  Cooking Light Magazine,  May, 2012