How to Individual Strawberry Cream Pie


So for those of you celebrating Valentine’s Day, I bring you these cream pies. See, Lucky Leaf was kind enough to send over a couple of their pie fillings so I decided to make a creamy, cheesecake pie filling with a graham cracker pie crust topped with a little bit of strawberry pie filling, all nested in a small mason jar. This comes together in just 15-20 minutes, and with the assortment of pie fillings, you can have several different kinds of desserts for your guests. And don’t be deceived by the size of these pies. The jars can hold a lot of pie filling, but you’ll want to finish every last bite of it!

The best part about these pies is that the kind folks over at Lucky Leaf want to send one lucky Damn Delicious reader a can of Lucky Leaf pie filling, a recipe card, fun and festive muffin cup papers and a bakery bag!

INGREDIENTS:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 cups heavy cream
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup Lucky Leaf Premium Strawberry Pie Filling

DIRECTIONS:
In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms. Press 1/4 cup crumb mixture over the bottom of six wide-mouth 8-ounce mason jars; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form; set aside.

In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add remaining whipped cream, gently folding until the filling is light and fluffy.

Pour the filling into each mason jar, spreading it out in an even layer.

Serve chilled, topped with Lucky Leaf Premium Strawberry Pie Filling.

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