Strawberry Chocolate Freezer Pie Recipes

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

Steps:

• Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
• Freeze pies until solid, 2 to 3 hours.

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.

Steps:

• Spread ice cream evenly over crust. Dip a large spoon in hot water and run it over ice cream to smooth the top. Place pie in freezer until solid, 2 hours or up to 3 days. Before serving, spray a border of whipped cream (about 1 cup) around edge of pie. Mound strawberries in center.

Steps:

• In a large saucepan, melt 2 oz chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of the pie crust. Chill.
• Meanwhile, in a large mixing bowl, beat the cream cheese, sour cream,sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for two hours.
• Arrange strawberries over the filling. For great presentation, cut off the tops and place the cut end down into the cream cheese mixture and have the little ends poking up. Go around the pie in a circle until it is filled in with strawberries. Brush the strawberries with the melted jam. Then melt the remaining chocolate and drizzle it over the strawberries.

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill., Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. , Arrange strawberries over the filling; brush with jam. Melt the remaining chocolate and drizzle over the top.

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.