Fresh Berries and Creamy Chocolate Goodness On a Plate
I absolutely love fresh strawberries when they are in season and my favorite way to enjoy them is when they are covered in chocolate! My mom was always a great cook, as is my sister. But I never did well following recipes because I loved improvising. A few years back, I was about to make a cheesecake and some chocolate-covered strawberries for a neighborhood barbecue. True to form, I went off the grid and came up with this beautiful pie! I have entered this recipe in contests three different times and won every time. If you would like to impress your family and friends, give this a try. Beautiful, delicious and EASY, I promise!
Chocolate Strawberry Cream Cheese Pie
Preheat oven to 325 degrees
1 1/3 C crushed graham cracker crumbs
(substitute Oreo crumbs, if you really like chocolate)
- 3 T granulated sugar
- 2/3 C melted butter 12 oz. softened cream cheese
- 1 1/4 C semisweet chocolate chips (save 1/4 C for top)
- 1/4 C packed brown sugar
- 1 T vanilla
- 12 oz. frozen whipped topping, thawed in refrigerator (very important!)
- 1/2 in. square of paraffin
- 1 QT fresh strawberries, sliced lengthwise about 1/8” thick
Combine cookie crumbs, sugar and butter well. Spray 9” pie pan lightly with cooking spray or lightly grease. Press crumbs into bottom and up sides of pan, distributing evenly. Bake for 10 minutes. Cool.
Melt one cup of chocolate chips in a double boiler or microwave. Be careful the chocolate does not burn. Beat cream cheese until light and fluffy with electric mixer. Add brown sugar and vanilla. Mix well. Add cooled chocolate. Mix well. Fold in the whipped topping. Spoon the filling into the cooled crust evenly, smoothing out the top. Cover with foil and chill at least four hours.
Don’t top until just a couple hours before serving as berries can get soft. Start at the outer edge of the pie and make a row of strawberries overlapping the edge of the pie pan a bit. Continue laying out strawberries in circular, overlapping rows. Save one whole berry for the very center of the pie. Heat paraffin and remain 1/4 C chocolate (add paraffin if chocolate is too thick to drizzle). Drizzle chocolate from a small spoon over berries.