1 (9″) frozen store-bought pie crust
1 cup heavy whipping cream
1 8-ounce block cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla paste
1 lb strawberries, 1 1/2 cup chopped use remaining for garnish
1/3 cup chopped pistachios, plus a few for garnish
Bake pie crust according to the package instructions. Let cool completely.
In a small bowl, beat the heavy whipping cream until stiff peaks form. About 3-4 minutes.
In a separate bowl, combine the cream cheese, sugar, and vanilla extract. Beat with a hand mixer until combined and smooth.
Fold the whipped cream into the cream cheese mixture until combined Evenly spread into the bottom of the pie crust.
Fold in 1 1/2 cups chopped strawberries and 1/3 cup pistachio.
Top with the chopped or halved strawberries and chopped pistachios for garnish.
Refrigerate for at least 4 hours. Slice and serve.
Keywords: strawberries, pistachio, cream cheese, pie, blind bake, Spring, dessert