My fellow TV fans – do any of you guys watch the insanely awesome show Homeland? TJ and I got hooked on it a few months ago, and maybe watched every episode in a two week time frame. Just maybe. Well, they were shooting some scenes in downtown Raleigh yesterday and today, and I am so bummed that I wasn’t able to go check it out, due to that whole “working” thing. Oh well, maybe they’ll be back at some point. It’s always fun when our little city gets some love, and now I am extra excited for the new season!
Speaking of seasons (how’s that for a seamless transition?!), summertime is here in full force. Hot weather is the perfect time for making easy, no-bake desserts, like this strawberry pie. You can whip this up with little effort, and it’s absolutely perfect to serve at a summer barbecue, graduation party, or Father’s day lunch. No matter the summer occasion, this little pie is sure to please.
1 pkg Oreo cookies
3 oz bittersweet chocolate, finely chopped
2 tsp oil
6 oz cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 tub Cool Whip, thawed
2 tbsp strawberry jelly
1/2 tsp lemon juice
1 pound small strawberries, halved
Finely crush the Oreos in a food processor.
Melt the chocolate in the microwave in 30 second intervals. Pour the melted chocolate and oil in with the crushed Oreos, and process until well combined.
Gently press the crumbs into the bottom of a pie plate coated with cooking spray (or a 9-inch cake pan if you’re like me and not fancy enough to have a pie plate). Place in the freezer for 15 minutes, or until set.
While the crust is in the freezer, beat the cream cheese, powdered sugar, and vanilla until smooth. Stir in the Cool Whip.
Spoon the filling into the pie crust, and smooth over the bottom of the crust.
Microwave the jelly until softened and whisk in the lemon juice.
Add the strawberries to the juice, and toss to combine.
Top the pie with the strawberries and refrigerate for at least an hour.
Enjoy! When I cut our pieces, I sprinkled some of the fallen crust pieces on top of our pie, for a little extra deliciousness.
Adapted from this recipe