Chocolate Covered Strawberry Pie

Creamy, juicy, and decadently chocolatey — Chocolate Covered Strawberry Pie is the kind of dessert that makes every celebration feel a little more special. With a crunchy cookie crust, a fresh layer of sweet strawberries, pillowy whipped cream, and a glossy chocolate drizzle, this pie is quick to assemble and impossible not to love. Fun fact: chocolate-dipped strawberries were first popularized in the 1960s for romantic occasions, so this pie is basically dessert and nostalgia in one slice. If you love rich, chocolatey pies, try our Chocolate Peanut Butter Temptation Pie for another family favorite that’s equally indulgent. Simple to make, family-friendly, and ready in under an hour, this recipe is a winner for busy weeknights and weekend gatherings alike. Grab your mixing bowl — let’s make something delicious!

What is Chocolate Covered Strawberry Pie?

What’s in a name? Chocolate Covered Strawberry Pie takes everything delightful about a chocolate-covered berry and turns it into a shareable pie. Curious how a pie earns this title — is it a pie? A chocolate-dipped strawberry party? Why not both? Think of it as strawberries getting dressed up in a cookie crust and whipped cream, then finished with a chocolate crown. Some might say it proves that “the way to a man’s heart is through his stomach.” Whether you’re celebrating a special date or treating your family to a sweet surprise, this playful dessert is guaranteed to spark smiles. Go on — give it a try and see why everyone calls it a favorite.

Why You’ll Love This

• Irresistible contrast: crisp chocolate cookie crust, juicy fresh strawberries, and light whipped cream create a perfect balance of textures and flavors that feels luxurious without effort.
• Cost-effective and simple: making this at home saves money over store-bought specialty pies and lets you control freshness and portion size.
• Flavor-forward toppings: the fresh strawberries bring brightness, whipped cream adds airy richness, and the chocolate ganache ties everything together with a silky finish.
  Compared to a heavier, cream cheese–based strawberry pie, this version is lighter and quicker to prepare while still delivering that indulgent chocolate-strawberry combo. Ready to taste the results? You’ll want to make this one for family gatherings and weeknight treats alike.

How to Make

Quick Overview

This pie is easy and fast: the crust bakes quickly, the strawberries require only slicing, and the whipped cream plus ganache come together in minutes. You’ll get crunchy, creamy, and juicy elements in every bite. Prep time is approximately 20 minutes, bake time for the crust is about 10 minutes, and chilling time is at least 1 hour, so plan for roughly 1 hour 30 minutes from start to finish including chilling.

Ingredients

• 2 cups chocolate sandwich cookie crumbs — finely crushed (about 20–24 cookies)
• 6 tablespoons unsalted butter — melted and slightly cooled
• 1 tablespoon granulated sugar — optional, for a touch of sweetness in the crust
• 2 cups fresh strawberries — hulled and thinly sliced
• 1 cup whipped cream — sweetened if preferred, or use store-bought stabilized whipped topping
• Chocolate ganache for topping — about 1/2 cup (melt 1/3 cup chocolate with 2 tablespoons heavy cream until smooth)

Directions

1. Preheat your oven to 350°F (175°C). Make sure the oven rack is in the center position for even baking.
2. In a mixing bowl, combine chocolate sandwich cookie crumbs, melted butter, and granulated sugar. Use a fork or spatula to mix until the crumbs are evenly moistened and resemble wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form a compact crust. Use the back of a measuring cup for an even, firm press.
4. Bake the crust for about 10 minutes until it feels set and slightly firm to the touch. Remove from the oven and let cool completely on a wire rack so it tightens as it cools.
5. Once the crust has cooled, arrange the sliced strawberries evenly over the crust, making sure to cover edge to edge for a balanced bite in each slice.
6. Spread whipped cream over the strawberries in an even layer. A spatula or offset knife works well to create a smooth top.
7. Drizzle chocolate ganache on top for decoration. You can pour in a spiral, create zigzags with a spoon, or pipe lines for a professional look. Let the ganache set slightly before chilling.
8. Refrigerate for at least an hour before serving to allow flavors to meld and the pie to firm up. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy!

What to Serve With

• A simple mixed green salad with a citrus vinaigrette to balance the sweetness.
• Vanilla ice cream or a scoop of strawberry sorbet for extra creaminess and contrast.
• A small serving of espresso or rich coffee to cut through the sweetness and enhance the chocolate notes.
• Fresh fruit platter — grapes, blueberries, or kiwi pair nicely with the strawberry and chocolate profile.
  These pairings help create a well-rounded dessert course that complements the pie’s flavors and textures.

Top Tips for Perfecting

• Crust consistency: press the cookie crumbs very firmly into the pan and bake briefly so the crust holds together when sliced.
• Strawberry freshness: use ripe but firm strawberries for the best texture and flavor. If using softer berries, pat them dry to avoid excess moisture.
• Whipped cream stability: for longer-lasting slices, fold a teaspoon of powdered gelatin (prepared per package instructions) into the whipped cream or use stabilized whipped topping.
• Ganache sheen: warm the ganache slightly before drizzling to get a smooth, shiny finish. Avoid overheating chocolate to prevent graininess.
• Common mistakes to avoid: don’t skip chilling time; serving too soon results in a loose pie. Also, avoid overfilling the crust with strawberries, which can make slices messy.

Storing and Reheating Tips

• Refrigeration: store the pie covered with plastic wrap or a pie dome in the refrigerator for up to 3 days. Freshness is best within 24–48 hours.
• Freezing: this pie is best enjoyed fresh; freezing can affect strawberry texture. If needed, freeze individual slices wrapped tightly for up to 1 month and thaw in the refrigerator overnight.
• Serving after storage: let chilled slices sit at room temperature for about 10 minutes before serving to soften slightly. Do not microwave the pie — this will melt the whipped cream and change texture.

FAQs

Can I use a pre-made graham cracker crust instead of the cookie crumb crust?
Yes. A pre-made graham cracker or chocolate crust works fine and saves time. Choose a sturdy crust to support the fruit and cream layers.

Can I substitute frozen strawberries?
Fresh strawberries are best for texture. If using frozen, thaw and drain them thoroughly, then pat dry to remove excess moisture before layering.

Is it possible to make this dairy-free?
Absolutely. Use dairy-free margarine or coconut oil for the crust, a plant-based whipped topping, and dairy-free chocolate for ganache.

How do I prevent the crust from getting soggy?
Bake the crust briefly and let it cool completely before adding strawberries. You can also brush a thin layer of melted chocolate over the cooled crust and let it set — this creates a moisture barrier.

Can I make the ganache ahead of time?
Yes, make ganache ahead and refrigerate in an airtight container for up to a week. Warm slightly before drizzling to return it to a pourable consistency.

Conclusion

This Chocolate Covered Strawberry Pie is a delightful, easy-to-make dessert that combines crisp cookie crust, juicy strawberries, cloud-like whipped cream, and glossy chocolate for a show-stopping finish. It’s quick enough for weeknight indulgence, elegant enough for special occasions, and versatile for dietary swaps. If you want to compare variations or gather more inspiration, see the detailed version at Chocolate Covered Strawberry Pie | Daily Dish Recipes. Give it a try, slice it up for friends or family, and enjoy every delicious bite.