The first time I made this Chocolate Covered Strawberry Pie, my kitchen transformed into a little slice of dessert heaven. It was one of those grey afternoons that begged for a bright, indulgent project, and the idea of combining the classic romance of chocolate-dipped strawberries with the creamy comfort of a no-bake pie was too tempting to resist. As I stirred the glossy chocolate ganache, the rich, sweet aroma mingling with the fresh, tart scent of crushed strawberries, I knew this was going to be something special. The final result, with its layers of chocolate cookie crunch, velvety filling, and shiny berry topping, wasn’t just a pie—it was a celebration in a pie dish, and it’s been my go-to showstopper ever since.
Ingredients
- 1 9-inch chocolate cookie crust (store-bought or homemade)
- 8 oz full-fat cream cheese, softened completely
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups fresh strawberries, finely chopped (plus more for garnish)
- 10 oz semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- 1 tablespoon light corn syrup (optional, for shine)
- Pinch of salt
Let’s talk ingredients, because a few choices here make all the difference. First, the cream cheese must be truly softened—I leave mine out for a good two hours. If it’s even slightly cold, you’ll get lumps, and no amount of mixing will save you. For the strawberries, you want ripe, fragrant ones. I’ve tried this with bland, out-of-season berries and the flavor just doesn’t sing. The corn syrup in the ganache is my secret weapon; it gives that professional, mirror-like shine and prevents seizing. Don’t skip it; it makes a huge difference in presentation.(See the next page below to continue…)