Chocolate-Strawberry Pie

Just three steps and you're ready to serve a stunning berry-chocolate tart. It's so easy with refrigerated pie crust!

Chocolate-Strawberry Pie

PillsburyRecipe by Pillsbury

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30 minutes

2 hours 30 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 420
  • 25g
    (Saturated Fat 14g, Trans Fat 0g)
  • 40mg
  • 250mg
  • 41g
    (Dietary Fiber 2g, Sugars 24g)
  • 3g
  • Percent Daily Value*
  • 10%
  • 25%
  • 4%
  • 6%
  • Exchanges
  • 5
  • 1/2
  • 2 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tips

    Any kind of chocolate will work in this recipe--try milk, dark or bittersweet.

  • A purchased strawberry glaze, usually found next to fresh strawberries in the produce section of your local grocer, can be used to glaze the fresh berries.

Ingredients

  • Crust
  • 1  box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 1  cup semisweet chocolate chips (6 oz)
  • 2  tablespoons butter or margarine
  • 1/4  cup powdered sugar
  • 3  tablespoons kirsch or water
  • 1  package (8 oz) cream cheese, softened
  • 1 1/2  to 2 pints (3 to 4 cups) whole strawberries
  • Glaze
  • 3  tablespoons red currant jelly
  • 2  teaspoons kirsch or water

Directions

  1. 1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate or 10-inch tart pan with removable bottom. Cool on cooling rack 15 minutes.
  2. 2In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly. Stir in powdered sugar, 3 tablespoons kirsch and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
  3. 3In 1-quart saucepan, heat glaze ingredients until warm; spoon or brush over strawberries. Refrigerate at least 2 hours until serving time. Cover and refrigerate any remaining pie.

Categories: Course, Desserts, Pies, Cream & Custard Pies

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