Chilled Strawberry Chocolate Pie is my absolute MOST FAVORITE pie! Fresh strawberries help create a tasty glaze with a layer of chocolate goodness along the inside of the pie crust and top it with some delicious whip cream.
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.