Chocolate-Drizzled Strawberries and Cream Pie

This makes the perfect cream cheesy base to showcase fresh fruit.  Recipe adapted from Our Best Bites.

1 9″ graham cracker crust (store-bought or homemade)
1 c. heavy whipping cream
1/4 c. powdered sugar
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 quart fresh strawberries (NOT frozen, the smaller fresh picked strawberries are ideal)
1-2 ounces chocolate (chocolate bar cut up or chocolate chips)

If making homemade graham cracker crust do that first.  (see recipe below)

Beat the whipping cream and powdered sugar until medium peaks form.  Scrape out and put in a separate bowl and put in the fridge.  In the mixer beat the softened cream cheese, brown sugar, and vanilla until light and fluffy.   Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

Place chocolate in a microwave safe bowl. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to stir. You want the chocolate to be melted but not hot at all. When the chocolate is melted, drizzle it over the strawberries with a fork or put pipe it on with a bag. Refrigerate for at least three hours before serving. Serves 8.

Graham Cracker Crust:

9 graham crackers , broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter , melted and warm

Adjust oven rack to middle position and heat oven to 325 degrees. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and combine. Then add warm melted butter in steady stream; stirring until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup to help pack down and mold crumbs to the pie plate. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.