Double Strawberry Malt Shop Pie Christine Montalvo-2011 National Pie Championships-Cream Cheese Pie Crust: 6 tablespoons unsalted butter, at room temperature 1/4 cup granulated sugar 1 cup all-purpose flour 1 cup finely ground shortbread cookies 2/3 tablespoons ice water Filling: 5 cups sliced fresh strawberries, divided 6 ounces good quality white chocolate 1 3/4 teaspoon unflavored gelatin 2tablespoon cold water 1- 8 ounce package of Philadelphia Cream Cheese 1 teaspoon vanilla 1 1/2 cup powdered sugar 1/3 cup malted milk powder 2 cups heavy whipping cream, whipped Topping: 1 1/2 cups heavy whipping cream 3 tablespoons sugar Fresh Strawberries Crust: Preheat oven to 350 degrees F. Using an electric mixer, cream the butter and sugar together on medium high speed until fluffy. Add flour and ground shortbread cookies to the mixture and blend until fully incorporated. Add enough ice water so dough can come together. Press the mixture evenly into the bottom and sides of a 9-inch deep dish pie plate. Bake the crust for 20-25 minutes, or until golden brown. Allow the crust to cool completely. Filling: Place 2 1/2 cups of strawberries in a food processor & puree. Set aside. In a large bowl place all of the chocolate & melt in the microwave being careful not to burn the chocolate. Cool slightly. IIn a small bowl, combine gelatin andcold water. Stir and then let sit for 5 minutes. Microwave 15 secondsn a large bowl or until gelatin is completely dissolved. In a large bowl, add cream cheese & vanilla and beat until smooth. . Add gelatin mixute into cream cheese mixture and mix until completely mixed. Beat in the powdered sugar and malted milk powder until smooth. Stir in the puree. Fold in the whipped cream, Pour into cooled pie crust. Arrange the additional sliced strawberries over pie. Whip cream in a large bowl with sugar until stiff peaks form. Pipe decoratively over pie.