add to shopping list Ingredients

8 oz. Marscapone Cheese (or softened Cream Cheese)
8 oz. sour cream
1 cup powdered sugar
1 tsp. pure vanilla extract
1 container Strawberry Icine (or strawberry pie filling or glaze)
3 tbs. Heavy Cream
2-3 fresh strawberries, for garnish
1 pre-baked shortbread pie crust

Preparation

In bowl of mixer fitted with whisk attachment, cream Marscapone until smooth and creamy. Add sour cream and whisk at medium speed until combined. Add vanilla and 3 tbs. of strawberry icing and whisk until combined. Add sugar until mixture begins to thicken. Add heavy cream and whisk on high speed until mixture is thickened and smooth but still creamy.

In pie shell, spread strawberry icing (I found Betty Crocker Strawberry Mist or Strawberries & Cream to work well. Be sure to cover bottom of shell completely to about 1/4" to 1/2" deep. Spoon marscapone mixture over top and smooth.

Cut and fan strawberries and place on top of pie. Refrigerate for 4 hours or overnight and served chilled on plates drizzled with strawberry syrup or garnished with fanned strawberries and a bit of granulated sugar.

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Reviews

6/29/10

Theresa111 says:

Pretty and strawberry delicious, this will have your guests asking for seconds. :)

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