Strawberry Mudslide Pie

Unbelievably, I started the last of my third year rotations, which is internal medicine.  Eight weeks of inpatient medicine, which I really do enjoy.  I'm at Cook County, which is a bit of an interesting place, but there's a lot of cool pathology there (ie people who let themselves get pretty sick, so we see extremes of common diseases.  And yes, we think this is neat...trust me, you want your doctor to think diseases are cool so they will want to help you with yours).  

I digress...what's going on in that mixer, you ask?  Well it's my strawberry mudslide pie.  Yeah, it's as good as it sounds.  Graham cracker crust (store bought or homemade, depending on how much time you have), a cream cheese/chocolate filling, topped with boozy strawberries.  The rum was not part of the original recipe I got from my mom, but I've been into adding a little alcohol to dishes, and it really makes a big difference.  Feel free to leave it out but come on, it's a few tablespoons.  Your liver will be ok.

It's a good summer dessert...refreshing yet still rich and chocolatey.  Yes :)

Strawberry Mudslide Pie

1 graham cracker crust
1 package chocolate chips
16 oz fat free cream cheese
1 tsp vanilla extract
1 16 oz bag frozen strawberries, thawed
1 Tbsp corn starch
2 Tbsp booze (rum, brandy, tequila, whatever)

To make the filling, melt the chocolate chips in a microwave safe bowl (30 second intervals, stirring in between until melted.  In a mixer fitted with a whisk attachment, whisk the cream cheese until smooth.  Beat in vanilla extract, then add the melted chocolate.  Whip until smooth, scraping the bowl several times.  Spread the cream cheese/chocolate mixture into the graham cracker crust, and refrigerate until firm.

Meanwhile, smush up the strawberries while in the bag, then place in a medium saucepan.  Add the corn starch, and heat until thickened.  Stir in the alcohol, turn into a bowl and refrigerate.  When cool, spread strawberry mixture over the pie.  Refrigerate until ready to serve.