Strawberries and Cream Pie

Yeah, it's as tasty as it looks. This weekend, Jonathan and I headed south to our homeland, and I ended up coming back with a huge flat of amazingly scrumptious strawberries. I had to figure out various things to do with them, so I decided to try out a pie I had seen on Our Best Bites website.

Here's the recipe:
1 quart fresh strawberries
1 (8 oz.) package light cream cheese
1/2 tsp. vanilla
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
9" graham cracker crust
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. 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.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving.