• Crust
  • 1 1/2 cups chocolate graham cracker crumbs (About 9 full or long crackers, just throw them in a gallon bag, zip, and crush with a rolling pin.)
  • 5 -6 tablespoons butter, melted
  • Filling
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup whipping cream, plus 1 T
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • strawberry, sliced (1 carton)
  • 1/2 cup chocolate chips (optional)
  • 1 Preheat oven to 375.
  • 2 In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
  • 3 Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
  • 4 Bake for 10 minutes. Set aside to cool completely.
  • 5 In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
  • 6 In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
  • 7 Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
  • 8 Spoon filling into your cooled pie crust, and spread it out in an even layer.
  • 9 Layer sliced strawberries in an overlapping rows around the top of the cream.
  • 10 Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
  • 11 Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.