Summer Strawberry Cream Pie
Your go-to summer pie! We love this pie with Maple Way crust, but you can use any granola you like. The recipe is light, delicious, and the perfect way to use those freshly picked summer strawberries!
1 12-oz bag Maple Way granola
2 T (1 oz) unsalted butter, melted
pinch of salt
4 oz cream cheese, softened
1/2 c. Greek yogurt
3/4 c. strawberry jam (we love Strawberry Vanilla Jam from Laura Ann's Jams)
1 1/2 c. heavy cream
1 t. vanilla extract (if not in jam)
1 c. diced strawberries
Granola Pie Crust
Strawberry Cream Pie
For pie crust:
Grease 9-inch pie plate.
Process granola in a food processor until finely ground but not oily. Move granola to a mixing bowl and add melted butter and salt.
Press granola mixture into prepared pie dish. Place in freezer while you're preparing the pie.
For strawberry cream filling:
Whisk together cream cheese and yogurt until smooth. Add strawberry jam. Set aside but don't refrigerate.
Whip heavy cream with vanilla (optional) until stiff peaks form. Fold cream cheese mixture into whipped cream. Fold in strawberries.
Remove pie crust from freezer and fill with strawberry cream mixture. Freeze pie for at least 4 hours or overnight.
Set pie out at room temperature for 10-15 minutes before cutting. Enjoy with more whipped cream, strawberries or perhaps, granola.