Chocolate Covered Strawberry Pie

Sure! Here’s a detailed recipe for Chocolate Covered Strawberry Pie. This delicious dessert combines the rich flavor of chocolate with the sweetness of fresh strawberries. It’s perfect for special occasions or when you just want something indulgent!

Chocolate Covered Strawberry Pie Recipe

Ingredients:

For the Pie Crust:

• 1 ½ cups (150g) chocolate cookie crumbs (such as Oreo or chocolate graham crackers)

• ¼ cup (50g) granulated sugar

• 6 tablespoons (85g) unsalted butter, melted

• Pinch of salt

For the Chocolate Ganache Filling:

• 1 ½ cups (360ml) heavy cream

• 8 oz (225g) semi-sweet or dark chocolate, chopped (or chocolate chips)

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the Strawberry Layer:

• 1 lb (450g) fresh strawberries, hulled and sliced

• 1-2 tablespoons sugar (optional, for sweetening strawberries)

For the Topping:

• ½ cup (120ml) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Additional fresh strawberries, for garnish

• Shaved chocolate or chocolate chips (optional, for extra garnish)

Instructions:

1. Prepare the Pie Crust:

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and a pinch of salt.

3. Pour the melted butter over the mixture and stir until all the crumbs are coated with butter and the mixture resembles wet sand.

4. Press the crust mixture into the bottom and sides of a 9-inch pie pan to form a compact, even crust.

5. Bake the crust for 8-10 minutes, or until it’s set and slightly crispy.

6. Allow the crust to cool completely while you prepare the filling.

2. Make the Chocolate Ganache Filling:

1. Heat the heavy cream in a small saucepan over medium heat until it begins to steam, but don’t let it boil.

2. Once the cream is hot, pour it over the chopped chocolate (or chocolate chips) in a bowl. Let it sit for 2-3 minutes to soften the chocolate.

3. Stir the mixture until it’s smooth and fully combined.

4. Add the unsalted butter and vanilla extract, stirring until the butter is melted and the ganache is glossy and smooth.

5. Let the ganache cool for about 10-15 minutes, so it thickens slightly. Then, pour the ganache into the cooled pie crust, spreading it evenly with a spatula.

6. Refrigerate the pie for at least 2 hours, or until the ganache is firm and set.

3. Prepare the Strawberry Layer:

1. While the ganache is chilling, slice the strawberries into thin slices. If you prefer sweeter strawberries, toss them gently with 1-2 tablespoons of sugar and let them sit for about 10-15 minutes.

2. Once the ganache has set, arrange the sliced strawberries in a decorative pattern on top of the ganache. You can either layer them in a circular pattern or simply scatter them across the pie.

4. Whipped Cream Topping:

1. In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract using an electric mixer or by hand until stiff peaks form.

2. Once the whipped cream is ready, spread it evenly on top of the strawberry layer or pipe it into decorative swirls around the edge of the pie.

5. Garnish and Serve:

1. For extra flair, garnish the pie with shaved chocolate or chocolate chips around the edges or on top of the whipped cream.

2. You can also add extra fresh strawberries for decoration.

3. Place the pie back in the fridge for 15-30 minutes to let the topping firm up before serving.

4. Slice and enjoy!

Tips:

• You can make the pie crust and ganache filling a day ahead, which helps the pie set perfectly.

• If you don’t want to use a store-bought chocolate cookie crust, you can make a homemade graham cracker crust, though the chocolate flavor really complements the strawberries here!

• This pie is best served chilled, and it will last about 2-3 days in the refrigerator.