Shortbread Cookie Crumb Pie Crust [click here]

2 8oz blocks of cream cheese, room temperature
2 cups heavy cream + 1 tbsp
⅔ cups sugar
2 tsp vanilla extract
2 cartons strawberries, sliced into halves or thick slices


  1. Preheat oven to 375
  2. In a small bowl, mix together Shortbread cookie crumbs and melted butter until a crumbly, moist mixture forms.
  3. Gently but firmly press the cookie crumb mixture into the bottom/sides of a pie dish.
  4. Bake for 12 minutes. Set aside to cool completely. (This is the only baking that you need to do for this recipe, so don’t forget to turn the oven off!)
  5. In a medium bowl, use an electric mixer to beat your cream until it holds firm peaks. Set aside in the refrigerator.
  6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
  7. Fold about ⅓ 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. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
  11. Slice and serve immediately. Enjoy! (FYI, strawberries go fast, so this won’t keep very long. Try to eat everything within 3-5 days.)