Strawberry and Blueberry Cream Pie
Adapted from The Way the Cookie Crumbles, who adapted it from Pillsbury's Complete Cookbook
1 cup cold heavy cream, divided
8 ounces cream cheese, softened
1/3 cup sugar
¼ to ½ teaspoon almond extract (I used vanilla)
1 pie crust for a 1-crust pie, completely baked and cooled (I used a frozen one)
2 pints fresh whole strawberries, hulled (I used just under 1 pint & supplemented the rest with about half cup of blueberries)
2 ounces bittersweet chocolate, finely chopped (I used semi-sweet chocolate chips)
1. In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.
2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.
3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.
4. Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.