few weeks ago, Mrs. Happy Homemaker linked up this delightful recipe – it’s just like Chocolate Covered Strawberries only in pie form. The minute I saw it, I had to give it a try. I literally dropped everything, threw my son in the car (well not really threw, but quickly ushered him) and headed to the grocery store to pick up the ingredients I didn’t already have.
Once I got home I was able to whip this pie up in no time flat! And, it’s a good thing. Because I had a peanut gallery that was drooling over my shoulder!
Compliments of It’s a Keeper
Original Recipe from Mrs. Happy Homemaker
1 quart fresh strawberries, sliced
1 (8oz) package of cream cheese, room temperature
1 cup confectioners sugar
2 cups white chocolate chips
1 cup milk chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 chocolate pie crust (like Oreo)
Melt 3/4 cup of of the white chocolate chips in the microwave for about 15 seconds, being careful not to burn. Set aside.
Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.
In a separate bowl, beat together the softened cream cheese, the other half cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.
Spread the cream into the chocolate pie crust. Then, press the sliced berries into the mixture ALL over it. Find every single available nook & cranny, and shove a berry in it!
Melt the remaining white chocolate in one bowl & melt the milk chocolate in another. Drizzle the melted milk chocolate on first…then the white chocolate
Refrigerate until set.
Is it a Keeper?
Holy cow! This was just like eating chocolate covered strawberries! The chocolately coating on top…the sweet bursts of the berries…the cool soft filling and the crunch from the crust. Pure, unadulterated yumminess!
Since I know I will be making this over and over again, I made a few notes on how I would tweak it. First and foremost, it is imperative (at least in my opinion) that you use an Oreo pie crust. The supermarket I went to (not my usual one) didn’t have the Oreo crust. They only had a chocolate cookie crust. Not the same. Splurge on the Oreo. Trust me.
Secondly, and I know that that this just sounds wrong, but I would cut back on the amount of chocolate that is drizzled on top. I think the recipe calls for too much *GASP* chocolate. I can’t believe those words even came out of my mouth. But, it’s true. I think the amount of chocolate on top made it very difficult to slice. It was like a suit of (chocolate) armor on top.
Which brings me to my next point. No matter how hard I tried to neatly slice this pie (so that I would have a photo to share with ya’ll), it was impossible. When I melted the chocolate for the topping, I put the melted chocolate into a ziploc bag and snipped one of the corners off and used it like a pastry bag to drizzle the chocolate. I highly recommend using this method. I also recommend only snipping off a very small bit of the corner — so that you get a really fine drizzle. The thicker the chocolate, the harder it will be to slice.
Bottom line, if you’re making this pie for guests and want to have a beautiful presentation…it’s probably not going to happen. Don’t get your hopes up. However, as soon as your guests (or you) taste this pie, you won’t care what it looks like. You’ll only care about getting the next bite into your mouth as quickly as possible!
One last thing…because this pie is chocked full of fresh strawberries, it will start to get watery if it sits for more than a day or so (like it will last that long).
I think I’ll have to make another one of these VERY soon! Like, tomorrow!
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I’ve shared this recipe on a number of websites, blogs and recipe swaps that I’ve found. Please check out these sites on the Link & Link Parties tab above.
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