Chilled Strawberry Chocolate Pie (Easy Recipe)
Chilled Strawberry Chocolate Pie…an easy blind-baked pie!
Chilled Strawberry Chocolate Pie is my absolute MOST FAVORITE pie! Fresh strawberries standing in the middle of a creamy chocolate base and surrounded by a delicious fresh strawberry glaze. Then chilled to perfection and topped with a generous scoop of whipped cream just prior to serving.
It is truly one of the easiest pies to make! I’m not the best pie baker (that would be Corey but with practice, I’m getting better!) but this tasty pie recipe is a no-fail pie for me! It is so good! It uses a technique called blind baking which is basically pre-baking the bottom pie crust. Read on to learn more. You’re going to love this recipe!
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What do you need to make Strawberry Chocolate Pie?
Here is what you’ll need from the grocery store:
Strawberry Glaze
- Strawberries, 3 pints fresh strawberries
- Sugar, ½ to ¾ cup sugar
- Cornstarch, 3 tablespoons cornstarch – dissolved in ¼ cup water
- Lemon juice, 2 tablespoons lemon juice
Pie Crust
- Pie crust, 1 9-inch pie crust – already baked and cooled
Here is our most favorite and trusted pie crust recipe:
Chocolate Base
- Heavy cream, 4 tablespoons heavy cream
- Bittersweet chocolate, 3 ounces bittersweet chocolate – chopped
How do you make Strawberry Chocolate Pie?
You can read through the recipe instructions here or Jump straight to the recipe card by clicking the link below.
Jump to RecipePerfect Pie Tip: Prepare Ahead!
Bake your pie crust ahead of time and allow plenty of time for it to cool completely. You can do this the day before or an hour before but it’s best when it’s had a chance to thoroughly cool. A 1-inch store-bought pie crust will work or if you’re aiming for a knock-your-socks-off pie then try Coogan’s Favorite Pie Crust! It is our go-to recipe for just about all of our pie pastries.
First, you will need a baked and cooled pie crust. You can bake a store-bought pie crust or use our most favorite pie crust recipe I’ve shared in the box above. This technique is called Blind Baking. It is just simply pre-baking the bottom pie crust. Here’s how you do it:
Blind Baking
{Pre-baking a bottom pie crust}
- Place the pie pastry in the bottom of your pie pan, turn the edges under, and flute.
- Transfer to the refrigerator and chill for at least 30 minutes.
- Cut out a piece of parchment paper into a large circle to fit inside your pie crust. Place it inside and then fill up the crust all the way to the edges with ceramic pie weights (rice, beans, or another pie plate on top of the parchment paper).
- Preheat your oven to 425° F. Then bake the pie in the bottom third of your preheated oven for 15 minutes.
- Remove the pie weights and parchment paper, prick the crust with a fork all over, and then bake for another 5 to 7 minutes or until lightly browned.
Once your pie crust has cooled, you can begin to create the chocolate base, strawberry filling, and glaze. You’ll love how easy it is! Let’s get started …
Chocolate Base
- Place 3 ounces of chopped bittersweet chocolate in a small mixing bowl. Heat 4 tablespoons of heavy cream in a small saucepan to a simmer then pour over the chocolate. Stir well to combine and melt the chocolate. Then brush the melted chocolate onto the base and interior sides of the pre-baked pie and cooled crust.
- Transfer to the refrigerator to chill for about 30 minutes prior to adding the strawberries to the pie crust.
Strawberry Glaze
- Wash and gently pat dry your fresh strawberries. Then slice the caps off and place 2 cups of strawberries in a medium-sized saucepan and mush them together with a potato masher.
- Add sugar (add more or less to your preferred sweetness) and cornstarch already dissolved in water. Slowly bring the mashed strawberries to a boil, stirring constantly. Then reduce to low heat and simmer until the strawberries have thickened, about 5 more minutes or so.
- Remove from the heat, stir in the lemon juice, and then allow the mixture to cool until it is just slightly warm to the touch.
- Using the remaining strawberries (caps off), place them pointed side up in your pre-baked pie crust (chocolate is already covering the base and sides, and it has been chilled for at least 30 minutes).
- Next, pour the strawberry glaze over the berries you’ve just placed in the pie.
- Transfer the completed pie to the refrigerator and chill for at least 3½ hours so the strawberry glaze can set properly.
- Slice and serve with whipped cream. Enjoy!
More Valentine’s Day Dessert Recipes
Tasty treats to make for your sweetie or for yourself this Valentine’s Day!
Looking for more tasty recipes? Try one of these …
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Chilled Strawberry Chocolate Pie
Equipment
- Pie pan, 9-inch
- Ceramic pie weights
- Saucepan, medium
- Saucepan, small
- Mixing Bowl, small
- Basting brush
- Spatula
Ingredients
Pie Crust
- 1 9-inch pie crust , already baked and cooled *See Coogan's Favorite Pie Crust recipe!
Strawberry Glaze
- 3 pints fresh strawberries
- ½ to ¾ cup sugar
- 3 tbsp cornstarch , dissolved in ¼ cup water
- 2 tbsp lemon juice
Chocolate Base
- 4 tbsp heavy cream
- 3 oz bittersweet chocolate , chopped
Instructions
Blind Baking the Pie Crust {pre-baking a bottom pie crust}
- Place the pie pastry in the bottom of your pie pan, turn the edges under, and flute. Transfer to the refrigerator and chill for at least 30 minutes.
- Cut out a piece of parchment paper into a large circle to fit inside your pie crust. Place it inside and then fill up the crust all the way to the edges with ceramic pie weights (rice, beans, or another pie plate on top of the parchment paper).
- Preheat your oven to 425° F. Then bake the pie in the bottom third of your preheated oven for 15 minutes.
- Remove the pie weights and parchment paper, prick the crust with a fork all over, and then bake for another 5 to 7 minutes or until lightly browned.
Chocolate Base
- Place 3 ounces of chopped bittersweet chocolate in a small mixing bowl. Heat 4 tablespoons of heavy cream in a small saucepan to a simmer then pour over the chocolate.
- Stir well to combine and melt the chocolate. Then brush the melted chocolate onto the base and interior sides of the pre-baked and cooled pie crust.
- Transfer to the refrigerator to chill for about 30 minutes prior to adding the strawberries to the pie crust.
Strawberry Glaze
- Wash and dry fresh strawberries. Then slice the caps off and place 2 cups of strawberries in a medium-sized saucepan and mush them together with a potato masher.
- Add sugar (add more or less to your preferred sweetness) and cornstarch already dissolved in water. Slowly bring the mashed strawberries to a boil, stirring constantly. Then reduce to low heat and simmer until the strawberries have thickened, about 5 more minutes or so.
- Remove from heat, stir in the lemon juice, and then allow the mixture to cool until it is just slightly warm to the touch.
- Using the remaining strawberries (caps off), place them pointed side up in your pre-baked pie crust (chocolate is already covering the base and sides, and it has been chilled for at least 30 minutes).Next, pour the strawberry glaze over the berries you've just placed in the pie.
- Transfer the completed pie to the refrigerator and chill for at least 3½ hours so the strawberry glaze can set properly.
- Slice and serve with whipped cream.
Notes
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