Equipment Needed
- 9-inch pie plate (if making your own crust)
- Electric hand mixer or stand mixer
- Medium and large mixing bowls
- Small saucepan
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Fine mesh sieve (for dusting, optional)
Step-by-Step Instructions
I always start by tackling the filling so it has a moment to rest. In my large bowl, I beat the softened cream cheese with the powdered sugar and vanilla until it’s completely smooth and silky. Any tiny lumps now will be glaring later, so I take my time here. Then, in a separate chilled bowl, I whip the cold heavy cream to stiff, billowy peaks. This is where patience pays off—under-whipped cream won’t hold the pie’s structure. I gently fold the whipped cream into the cream cheese mixture until no white streaks remain, then fold in the finely chopped strawberries. The bits of berry create the most beautiful pink-speckled effect. I scrape this glorious fluff into the waiting cookie crust and smooth the top before popping it in the fridge to firm up.
While the pie chills for at least an hour, I make the chocolate ganache topping. I pour the chocolate chips into a heatproof bowl. In my small saucepan, I heat the 1/2 cup of heavy cream just until it begins to simmer around the edges—you see little bubbles form. I’ve learned the hard way that boiling it can cause the ganache to separate. I immediately pour the hot cream over the chocolate chips, add that pinch of salt and the corn syrup, and let it sit untouched for five full minutes. This quiet melt is crucial.
After the five-minute rest, I start whisking slowly from the center outward. It’s a moment of pure magic as the sauce emulsifies into a thick, glossy, and perfectly pourable chocolate blanket. I let it cool for about 10-15 minutes until it’s still liquid but no longer hot to the touch. Pouring a hot ganache onto a cold filling is a mistake I made once, and it created a messy, melty layer. Now, I patiently wait for it to reach the perfect lukewarm temperature.
The final assembly is my favorite part. I take the chilled pie from the fridge and slowly pour the cooled ganache over the center, using a spatula to gently nudge it to the edges until the entire surface is covered in a smooth, dark chocolate layer. I’ll often arrange a few halved strawberries on top for a pretty garnish. Then, it goes back into the fridge for the final set—a minimum of four hours, but overnight is truly best. The wait is agonizing, but it allows every layer to become perfectly sliceable.(See the next page below to continue…)