A Chocolate Covered Strawberry Pie is the perfect way to celebrate Valentine’s Day! This recipe includes strawberry silk, chocolate ganache and chocolate covered strawberries.
Say “I Love You” this Valentine’s Day with a Chocolate Covered Strawberry Pie! It has 2 forms of chocolate covered strawberries. The first is that the bottom layer is strawberry silk covered with chocolate ganache. The pie could be left like that and it would be delicious but I added another layer. The pie is topped with chocolate covered strawberries!
To make the pie, start my baking a refrigerated pie crust, I used Pillsbury, in a 9 inch pan according to the instructions on the package. As you can see in the picture, my pie pan is deep, so if yours is shallow I would suggest that you only use a portion of the strawberry silk. You can make a homemade crust if you prefer, but I like the time-saving step of using the refrigerated pie crust. Set aside to cool.
To make the strawberry silk layer, whisk strawberry gelatin into the boiling water, for about 2 minutes, until dissolved. Stir in strawberry cream cheese until smooth and set aside. Use mixer to beat heavy cream and vanilla until it starts to thicken. Add powdered sugar and beat until stiff peaks form. Gently fold in strawberry cream cheese mixture until combined. Spread strawberry silk into pie crust. Place in the fridge to set for 30 minutes.
Next, make the chocolate layer. Put chocolate chips in a heat proof bowl and set aside. Heat heavy cream and vanilla until it starts to boil. Pour heavy cream over the chocolate chips and allow it to sit for 5 minutes. Stir until smooth. Pour over set strawberry silk layer. Place in fridge to set for 2 hours.
While the pie is in the fridge, make the chocolate covered strawberries. Wash and thoroughly dry the strawberries and remove the stems. Melt chocolate chips and shortening in the microwave for 1 minute. Stir and continue heating at 15 second intervals, stirring every 15 seconds, until smooth. Dip the strawberries into the chocolate. I inserted a toothpick into the strawberries to make it easier to dip them. Then, I put the toothpicks into a large piece of foam so that the chocolate could harden. Dipped strawberries can be placed on a piece of waxed paper, if preferred. Allow the chocolate to harden on the strawberries.
Arrange the chocolate covered strawberries on the pie.
Store in the fridge until ready to serve. Carefully cut slices of pie. Go around the chocolate covered strawberries and/or use a small, sharp knife to cut the strawberries in half, where necessary.
Smooth, creamy strawberry silk layered with rich, sweet chocolate ganache and topped with chocolate covered strawberries makes this Chocolate Covered Strawberry Pie a dreamy delight!
- 1 refrigerated pie crust I used Pillsbury
- 1/4 cup boiling water
- 3 oz small box strawberry gelatin
- 8 oz strawberry cream cheese
- 1 cup heavy cream
- 1 tsp vanilla
- 1 cup powdered sugar
- 1 1/2 cups chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla
- 24-30 strawberries depending on the size (I used 24 for this pie)
- 2 cups chocolate chips
- 1 tbsp shortening
- Bake pie crust in a 9 inch pan according to the instructions on the package.
- Set aside to cool.
- Whisk strawberry gelatin into boiling water, for about 2 minutes, until dissolved.
- Stir in strawberry cream cheese until smooth and set aside.
- Use mixer to beat heavy cream and vanilla until it starts to thicken.
- Add powdered sugar and beat until stiff peaks form.
- Gently fold in strawberry cream cheese mixture until combined.
- Spread strawberry silk into pie crust.
- Place in the fridge to set for 30 minutes.
- Put chocolate chips in a heat proof bowl and set aside.
- Heat heavy cream and vanilla until it starts to boil.
- Pour heavy cream over the chocolate chips and allow it to sit for 5 minutes.
- Stir until smooth.
- Pour over set strawberry silk layer.
- Place in fridge to set for 2 hours.
- Wash and thoroughly dry the strawberries and remove the stems.
- Melt chocolate chips and shortening in the microwave for 1 minute.
- Stir and continue heating at 15 second intervals, stirring every 15 seconds, until smooth.
- Dip the strawberries into the chocolate. I inserted a toothpick into the strawberries to make it easier to dip them. Then, I put the toothpicks into a large piece of foam so that the chocolate could harden. Dipped strawberries can be placed on a piece of waxed paper, if preferred.
- Allow the chocolate to harden on the strawberries.
- Arrange the chocolate covered strawberries on the pie.
Here are a few more pies to try:
Linda says
January 17, 2017 at 8:33 pmThe recipe looks great! I plan to coat the pie crust with chocolate and allow to set. Really helps prevent and sog on the crust and who doesn’t love more chocolate! I also plan to make my chocolate cream filling and either swirl the 2 fillings or layer them. Might even add more chocolate covered strawberries in the bottom. It’s gonna have to be a deep dish I guess ;’j I am new to your site but I have been baking over 35 years and it always amazes me how much more you can learn from just lookin ’round on sites like this one. Thanks for your efforts and I look so forward to finding more recipes right here. Happy wishes for the New Year to my fellow bakers and cooks! Linda
Marley says
December 24, 2016 at 1:08 pmJust finished making this as a Christmas dessert, and let me just say that it was delicious and my whole family ate it up. I am so happy with the results. Instead of using whole strawberries, I sliced them into four slices a strawberry. Then, I laid them on top of the set chocolate ganache and laid a layer of chocolate on top. Thanks for such an amazing recipe!
Lisa says
January 27, 2016 at 8:48 pmI like your pie recipe, but I noticed that you call for bringing cream and vanilla to a boil when making the ganache.
I think you made an error here. In my cooking/ baking experience (more than 45 years), recipes always call for vanilla to be added AFTER hot mixtures are removed from the heat.
Just FYI, since I’m sure you don’t want to waste expensive ingredients, on the SIMPLY ORGANIC website it states:
Vanilla — at least real vanilla — is delicate stuff. It contains scores of different sorts of flavor compounds, many of which can be damaged by high, prolonged heat. Sometimes heating vanilla is unavoidable, say in a cookie recipe, but real vanilla should be babied, Because the flavor dissipates upon cooking, you’ll want to add it AT THE END OF COOKING DISHES SUCH AS SAUCES.
Melanie | Melanie Makes says
January 13, 2015 at 12:31 pmWhat a perfect dessert for Valentine’s Day, Tonia!
Marnie says
April 12, 2014 at 1:33 amThis looks awesome,however in Australia I’m guessing strawberry gelatine is jelly crystals? And strawberry cream cheese… Think I would have to make this… Our cream cheese is still plain, oh no wait we do have a chocolate one now but it’s more a frosting…?
Tonia says
April 12, 2014 at 6:22 pmHi Marnie,
I’m not sure what they call strawberry Jello in Australia…sorry! I think that you would be okay with just using the plain cream cheese to make the pie. Otherwise, just add some strawberry puree or strawberry flavoring to plain cream cheese. Happy baking!
~Tonia
Jessica says
March 22, 2014 at 6:33 pmI would have never thought to combine gelatin and cream cheese. I am definitely making this soon! Such a creative, awesome idea for a pie! I wonder if any one has tried a minature version of this, similar to the Nutella and Chocolate Pies. I just might!
Cathy@LemonTreeDwelling says
March 19, 2014 at 8:57 pmWow is this pie awesome! I would love to try the strawberry silk…what a fabulous idea, Tonia!
Julianne @ Beyond Frosting says
March 16, 2014 at 8:17 pmThis is amazing! What a fun idea!
Jocelyn (Grandbaby Cakes) says
March 14, 2014 at 9:44 amFreakin adorable! This is the perfect pie for a romantic night for Valentine’s Day! I love the pretty pink color!