1 cup heavy whipping cream
1/4 cup powdered sugar
8 oz (1 block) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 lb package of strawberries, cut
1 tablespoon shortening OR canola/vegetable oil
1/2 cup milk chocolate chips
Cook pie crust according to package instructions. Let cool completely. Beat heavy whipping cream and powdered sugar until stiff peaks form. This will take several minutes. To speed up this process place the bowl and beaters in the freezer for about 15 minutes. In a separate bowl, beat cream cheese until fluffy [to avoid lumps, place cream cheese in microwave for 15 seconds]. Add in sugar and vanilla extract. Blend together well. Using a rubber spatula pour the heavy whipped cream into the cream cheese/sugar mixture. Mix well with the spatula to combine together. Pour into the cooled pie crust. Arrange strawberries, cut side down, on top. In microwaveable bowl, combine shortening or oil and chocolate chips, cook for 2 minutes (may need less time) stirring every 30 seconds until silky and melted together. Drizzle over the strawberries. Keep pie in the fridge for 2-3 hours prior to serving.
Notes:
The milk chocolate drizzle will harden up once in the fridge so if you want the smooth, silky milk chocolate drizzle then you need to wait and do it right before serving.
Make sure the pie crust is cooked and completely cooled before filling it.
You can cut the strawberries any way that you want. Cut them in half (vertically), slice them, or cut into chunks.