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.

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Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy, Strawberry

Prep Time: 20

Cook Time: 10

Total Time: 1 30

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Pie Dish
Oven

Ingredients

Crust 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

Filling Ingredients

2 cups fresh strawberries hulled and thinly sliced
1 cup whipped cream sweetened if preferred, or use store-bought stabilized whipped topping
1/2 cup chocolate ganache melt 1/3 cup chocolate with 2 tablespoons heavy cream until smooth

Instructions

Preheat your oven to 350°F (175°C). Make sure the oven rack is in the center position for even baking.
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.
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.
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.
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.
Spread whipped cream over the strawberries in an even layer. A spatula or offset knife works well to create a smooth top.
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.
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!

Notes

Store the pie covered in the refrigerator for up to 3 days. Best enjoyed fresh within 24–48 hours.

Nutrition