CHOCOLATE-COVERED STRAWBERRY PIE
This is one of my favorite pies! It would be a great addition to a holiday meal or a summer picnic.
Provided by Erica Brown
Categories Desserts Pies No-Bake Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on 30% power for 2 1/2 minutes, stirring occasionally. Spread over the bottom and up the sides of the pie crust. Place crust in the freezer.
- Beat cream cheese using an electric mixer until smooth. Beat in sour cream, sugar, and vanilla bean paste. Remove crust from freezer and pour in filling.
- Combine strawberries and jam in a bowl and spread on top of the cream cheese layer.
- Combine remaining chocolate and butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minutes. Drizzle over the pie using a spoon. Refrigerate pie for about 30 minutes before serving.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 47.4 g, Cholesterol 85.7 mg, Fat 41.4 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 22.3 g, Sodium 394.4 mg, Sugar 33 g
SECRET CHOCOLATE STRAWBERRY PIE
Make and share this Secret Chocolate Strawberry Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Reserve 2 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 2 minutes. Remove from heat.
- Add gelatin, butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds,. Refrigerate until partially set.
- Meanwhile, place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
- If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared crust; refrigerate 30 minutes or until firm.
- Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling. When gelatin mixture is partially set, fold in reserved sliced strawberries; spoon mixture over cream cheese layer.
- Cover; refrigerate several hours or until firm. Just before serving, garnish with sweetened whipped cream and whole strawberries, if desired. Cover; refrigerate leftover pie. 8 servings.
Nutrition Facts : Calories 376.9, Fat 17.4, SaturatedFat 7.8, Cholesterol 25.8, Sodium 217.2, Carbohydrate 54, Fiber 1.8, Sugar 39.6, Protein 3.8
CHOCOLATE STRAWBERRY PIE
Another from Atco Blue Flame Kitchen. I never have luck with pies and this looks like something that can be successful for me! POsted it for the strawberry swap, so I hope someone tries it because I already have a huge list of recipes that have been tagged!
Provided by Cathy17
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer on medium speed, beat together chocolate chips, cream cheese, honey and vanilla until fluffy.
- Spread mixture in crumb crust.
- Cover and refrigerate until firm, about 1 to 2 hours.
- Lightly press halved strawberries, cut side down, into top of cream cheese mixture after refrigeration.
- Melt semi-sweet chocolate squares and drizzle before serving.
- Refrigerate pie for up to 4 hours.
- cooking time does not include chilling time.
Nutrition Facts : Calories 403.5, Fat 27.1, SaturatedFat 13.1, Cholesterol 31.5, Sodium 274.9, Carbohydrate 40.8, Fiber 2.8, Sugar 27.6, Protein 5
STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST
A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they should smell like candy - and likely won't need sweetening. But strawberry sweetness varies greatly, so taste one and toss them all with a little sugar as needed.
Provided by Dawn Perry
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
- Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
- Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.
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