Viola's Cream Pie
(to print, click "Print Page" at bottom of this page)
makes one 9 inch pie

Graham Cracker Crust

1/4 cup butter, melted
1/4 cup granulated sugar
10 graham crackers, crushed

Cream Cheese Filling

4 oz cream cheese, at room temperature
1 tsp vanilla
1/2 cup powdered sugar
1 cup whipping cream

Start off by crushing the graham crackers. I like to throw mine in a ziplock bag to crush them. You can use the smooth side of a meat tenderizer or rolling pin to smash the crackers. You'll want them to look like coarse sand. Next, add the melted butter and sugar into the bag of crumbs and mix well with your hands to combine.

Press mixture into a 9 inch pie plate, or a baking pan of equivalent size. Bake at 375 degrees for 7-10 minutes. The crumbs should be a golden brown by this point. Cool completely before using. Cut up 16 ounces of strawberries and put in a bowl with a couple of tablespoons of granulated sugar. Mix and let it sit until the juices start coming out of the strawberries. Another option is to mix the strawberries with Junket, which is kind of like a jelly you make. It can be found in the baking isle at the grocery store. 

Pour cold whipping cream into a stand mixer and beat until it is whipped, forming soft peaks. Remove the whipped cream from the mixer and place in a large bowl. Next up is the cream cheese. Mix cream cheese until its soft. Add the powdered sugar and vanilla. Mix this until combined, and add to the bowl with the whipping cream.

Fold together until mixed completely. Crumble graham cracker crust and fill a cup 1/4 full. If you are making a normal pie, just proceed to add the cream cheese and whipping cream mixture on top of your baked crust. You can store the graham cracker topped with cream cheese in the refrigerator for up to two days. You will want to top it with the fresh strawberries just before eating. Enjoy!