Chocolate Covered Strawberry Greek Yogurt Pie Food

CHOCOLATE COVERED STRAWBERRY GREEK YOGURT PIE

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit.
• 2. In a bowl, combine all crust ingredients with a wooden spoon or your hands until thoroughly mixed.
• 3. Press into an 8-inch tart pan or pie plate.*** Bake for 15 minutes, and let cool completely before adding filling.
• 1. Whisk all filling ingredients together in a large bowl until thoroughly combined.
• 2. Pour into cooled crust and spread with a spatula. Cover with sliced strawberries and drizzle with melted chocolate.
• 3. This pie can be eaten immediately, as the filling doesn't need and time to set. It can also be made ahead and stored in the refrigerator until ready to serve. Pie is best if eaten within 2-3 days, as the berries will start to soften and loosen up the yogurt filling.

FROZEN YOGURT COVERED STRAWBERRIES

Steps:

• Clean and trim the strawberries. You can use them halved or whole.
• Either put the yogurt in the freezer for a while to thicken it, use Greek yogurt (it's thicker) or Strain the yogurt in cheesecloth for a while to release liquid and make it thicker.
• Dip the strawberries in the yogurt.
• Place on a wax paper, parchment or silpat lined sheed that fits in your freezer.
• Freeze.
• Package in an air-tight container for quick treats.
• Serve with a toothpick.
• Time does not include freezing.

CHOCOLATE-COVERED STRAWBERRY PIE

Steps:

• Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on 30% power for 2 1/2 minutes, stirring occasionally. Spread over the bottom and up the sides of the pie crust. Place crust in the freezer.
• Beat cream cheese using an electric mixer until smooth. Beat in sour cream, sugar, and vanilla bean paste. Remove crust from freezer and pour in filling.
• Combine strawberries and jam in a bowl and spread on top of the cream cheese layer.
• Combine remaining chocolate and butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minutes. Drizzle over the pie using a spoon. Refrigerate pie for about 30 minutes before serving.