Have you noticed how freaking ginormous strawberries are these days?
I mean the ones you get at the grocery store, not the adorable little guys you grow yourself.
My husband says they look like baboon hearts.
Sorry.
Forget I said that.
Here's the 1990 recipe from Pillsbury.
Strawberries and Cream Pie
15-oz. pkg. Pillsbury All Ready Pie Crusts
1 teaspoon flour
Filling:
8-oz. pkg. cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream, whipped
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
4 cups fresh strawberries, washed and hulled
Heat oven to 450˚F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450˚F for 9 to 11 minutes or until lightly browned. Cool.
In large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract; blend well. Fold in whipped cream. Spoon into cooled pie crust. Arrange strawberries, pointed side up, over filling. Chill. In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth. Drizzle over strawberries and filling. Chill until set. Store in refrigerator. Makes 10 to 12 servings.