PIE! It’s Strawberry And It Fits in Your Hand
Don’t keel over from shock, but yes, I’m sharing a dessert. I do like dessert, but as a Texas girl, I spend more time throughout the year with temperatures over 90 degrees than under so I avoid using my oven a great deal of the year. Most desserts are baked, so I don’t make them often.
But guess what? I found a way to make myself some pie…yes PIE without turning on an oven. It’s a beautiful thing, pie. It’s a more beautiful thing when I can make it an individualized size and not go near an oven. Yes, my friends…it’s a glorious day, indeed.
I’ve now made these individual strawberry pies twice. You know why? Because I can. And don’t fret, if you don’t like strawberry you can use it with blueberries, raspberries or any other fruit you think sounds good because the fruit is the fun flavor in this tasty sweet. And I know that some are proclaiming “Summer is over! Bring on Fall!” but this blogger’s feet are still firmly planted in warm (hot even) weather and I’m not even thinking about Fall recipes, hence STRAWBERRIES!
When I first decided to make them personal sized, I struggled with the best way to mold the crusts and not have them in a cupcake wrapper. My solution? The weeone loves nothing more than making cupcakes and she’s got tons of cupcake gear. Turns out she has silicone cupcake liners.
So I molded the crusts in those and then after they were set in the freezer I peeled the silicone wrapper from the crust. You can likely use a baking spray in a metal cupcake pan and pop them out easily after freezing. I’ll try it a different way the next time I make them and I’ll let you know what I think about alternative methods.
If you don’t have silicone cupcake wrappers and want to make this NOW, you can do it in a full-size pie pan…they just won’t fit in the palm of your hand and they won’t be as much fun, but they absolutely WILL taste just as fantastic.
- Serves: 12
- Serving size: 1 pie
- Calories: 196
- Fat: 7.6g
- Saturated fat: 3.7g
- Unsaturated fat: 0.6g
- Carbohydrates: 27.6g
- Fiber: 1.2g
- Protein: 2.9g
- Cholesterol: 12.6g
- 25 chocolate wafers (like nabisco's OR about ¾ of the box of chocolate Teddy Grahams)
- 2 teaspoons canola oil
- 4 ounces bittersweet chocolate, chopped
- 6 ounces neufchatel (1/3-less-fat) cream cheese
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups reduced fat cool whip, thawed completely
- 3 tablespoons seedless strawberry fruit spread
- 1 tablespoon Chambord (not required if you prefer)
- ½ teaspoon fresh lemon juice
- 1 pound strawberries, hulled and cut in fourths
- In a food processor, crush the chocolate wafers until they are finely ground. Meanwhile, melt the chopped chocolate in the microwave - 45 seconds at a time until completely smooth. Add the chocolate and the canola oil to the food processor and process until thoroughly combined.
- In a cupcake pan (or preferably silicone cupcake liners) press the cookie mixture halfway up (press firmly and make sure there are no gaps or holes). Place the crusts into the freezer for at least 15 minutes. When you remove them, peel the cupcake liners off gently.
- While the crusts set, combine cream cheese, powdered sugar and vanilla with a mixer until it is lump-free and well combined. Fold in the whipped topping. Fill each crust with about 2 tablespoons of the filling.
- Microwave the fruit spread for 10 seconds on high then mix together with lemon juice and Chambord. Once combined, pour over cut strawberries and make sure they're all well coated.
- Add the berries to the top of each pie. a full berry should fit. Chill all the pies for at least 30 minutes before serving.
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