Chocolate Drizzled Strawberries and Almond Cream Pie
Chocolate Drizzled Strawberries and Almond Cream Pie is easy to make and perfect for a special spring or summer dessert.
Servings: 8 servings
Ingredients
- 1 pie crust, refrigerated or homemade
- 4 ounces low fat cream cheese, softened
- 2/3 cup plain Greek yogurt
- 1/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 3/4 cup whipping cream
- 4 cups strawberries
- 3 ounces dark chocolate
- 1 teaspoon coconut oil
Instructions
- In a 9 inch pie plate, fully bake the pie crust according to box instructions if using a refrigerated crust or blind bake a homemade crust. Let the crust cool completely.
- In the bowl of a stand mixer or with a handheld mixer, whip the whipping cream on high speed until soft peaks form. Remove to a small bowl and set aside.
- Add the cream cheese, Greek yogurt and almond extract to the bowl of the stand mixer and beat until smooth. Slowly pour in the sugar beating until combined. Scrape down the sides of the bowl as needed. Fold the whipped cream in with the cream cheese mixture and spoon the filling into the pie shell.
- Arrange the strawberries with the pointed side facing up over the filling. Melt the dark chocolate and stir in the coconut oil until combined. Drizzle over the top of the strawberries and refrigerate the pie until the chocolate hardens.
Notes
Baking times for the pie crust will vary depending on if you are using a refrigerated or homemade crust.
Nutrition
Calories: 342kcal | Carbohydrates: 35g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 161mg | Fiber: 3g | Sugar: 21g