It is peak summer weather here in DC and what’s more summery than a strawberry pie? This one has a shortbread cookie crust (yes, the same one as a lot of my recipes), a layer of chocolate, and a heaping pile of fresh strawberries and homemade whipped cream. I made this recently for a dinner party we were holding and our guests absolutely loved it. Plus, it’s easy to pull together in a couple of hours!
This is one of my nana’s recipes and definitely one of my favorites. It’s refreshing, perfectly sweet, and so pretty! The chocolate layer is not in the original recipe, it actually came about when my nana wanted to find a way to prevent the crust from becoming soggy. Painting a layer of melted chocolate over the crust before pouring in the strawberries is not only delicious but it’ll help with the structure of your pie!
The strawberry filling is a simple mixture of sugar, cornstarch, corn syrup, and a little bit of strawberry jello. It’s a super easy and delicious glaze for the strawberries. I like to slice the strawberries because I think it makes it easier to eat, however, if they’re small enough you could definitely just leave them in whole.
This pie is perfect for a summer get-together, whether it’s a dinner party or a picnic. Store any leftovers in the refrigerator for up to 1 week.
Strawberry Chocolate Pie
For the crust:
- 1 cup all-purpose flour
- 2 tbsp powdered sugar
- 1/2 cup butter, cold
For the filling:
- 3/4 cup granulated sugar
- 2 (rounded) tbsp cornstarch
- pinch of salt
- 1 cup water
- 2 tbsp white corn syrup
- 2 tbsp strawberry jello
- 2 lb strawberries, sliced
- 1/2 cup semi-sweet chocolate, melted
- 2-3 cups heavy whipping cream
- powdered sugar, to taste
- chocolate shavings, optional
Make the crust:
- In a food processor (or in a medium bowl), mix the flour and sugar together.
- Add the butter and pulse until the mixture looks like wet sand. Alternately, you can break up the butter with your fingers, two forks, or a dough cutter.
- Spray a 9-inch pie pan with baking spray or grease generously. Pour the crust mixture into the pan.
- Press down to pack the pie crust into the pan. Continue to do so up the sides of the pan as well. Use a fork to poke holes all around the crust.
- Bake at 425°F for 10-15 minutes, or until edges are golden brown.
- Take out of the oven and allow to cool completely.
Make the filling:
- While the pie crust is cooling, start making the strawberry glaze.
- Place the sugar, cornstarch, salt, water, and corn syrup in a small-medium saucepan. Cook until boiling.
- Add the strawberry jello and stir well. Allow to cool completely. Transferring to a separate bowl will speed up that process.
- Once cool, mix in all sliced strawberries and coat well.
Make the whipped cream:
- In a small-medium bowl, place your heavy whipping cream and powdered sugar. Beat with a handheld mixer (or a stand mixer) until you achieve soft peaks. Add sugar to taste.
- Store in the refrigerator until needed.
Assemble your pie:
- Once the pie crust has cooled completely, pour your melted chocolate onto the bottom. Using a pastry brush, paint an even layer of chocolate across the bottom of your crust. Allow the chocolate layer to come halfway up the sides as well.
- Allow the crust and chocolate to chill at room temperature for around 10-15 minutes. Then pop in the freezer until the chocolate has set. Don't let it sit for too long in the freezer.
- Pour the strawberry filling into the pie crust. Start with the coated strawberries and don't pour everything in right away, just in case the filling is too liquidy.
- Pour your whipped cream into the center of your pie and spread to your liking. Sprinkle top with chocolate shavings or whatever type of garnish you want.
- Let pie chill in the fridge for at least 1 hour before slicing. Enjoy!