Secret Chocolate Strawberry Pie Food

CHOCOLATE STRAWBERRY SLAB PIE

Steps:

• Roll out the 2 pie crusts until they are thin and can cover a baking sheet aka jelly roll pan (10.5" x15.5").
• Using a heart-shaped cookie cutter, perforate one pie crust (this is the top layer of the pie).
• Place sliced strawberries into a bowl.
• Add sugar, corn starch, lemon - mix gently.
• Pace other rolled-out pie crust on the baking sheet/jelly roll pan.
• Sprinkle chocolate chips on top.
• Spread strawberries on top.
• Unroll the perforated (heart-shaped cut-outs) top layer of pie crust on top of everything.
• Fold in the edges so the slab pie is sealed.
• Brush a thin coating of milk or heavy cream on the crust and top of the pie's surface.
• Bake 375F for 30-40mins.
• Slice and serve with sifted powdered sugar.

JENNA'S STRAWBERRY CHOCOLATE PIE

Steps:

• Bake and cool the prepared pie crust. Set aside.
• In a small saucepan over lowest heat, slowly melt the chocolate and butter together over low heat. Remove from heat and stir in the marshmallows to melt and then the cream and vanilla. Refrigerate while making strawberry filling.
• For the Strawberry Filling, crush or mash the first amount of strawberries. Combine the sugar and cornstarch in a small bowl and whisk. In a medium saucepan, heat the crushed berries with sugar until they start to get a little liquidy. Cook and then add the cornstarch mixture until lightly bubbling and thickening. Remove from heat and stir in extract and vinegar. Cool 15 minutes and then fold in fresh strawberries. Refrigerate 2 hours.
• To assemble pie, spoon chocolate filling into pie shell. If the filling is too thick and cold, put it in a food processor and whiz with some whipping cream drizzled in, until it is soft enough to use as filling (but not gloppy). Top with the strawberry filling and then offer with dollops of sweetened whipped cream. Dust top with chocolate crumbs and diced strawberries. Serve at once or chill up to two days.

STRAWBERRY AND CHOCOLATE PIE (NO BAKE!!) (TASTE OF HOME)

Steps:

• In a large saucepan, melt 2 oz chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of the pie crust. Chill.
• Meanwhile, in a large mixing bowl, beat the cream cheese, sour cream,sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for two hours.
• Arrange strawberries over the filling. For great presentation, cut off the tops and place the cut end down into the cream cheese mixture and have the little ends poking up. Go around the pie in a circle until it is filled in with strawberries. Brush the strawberries with the melted jam. Then melt the remaining chocolate and drizzle it over the strawberries.

CHOCOLATE STRAWBERRY PIE

Steps:

• Using an electric mixer on medium speed, beat together chocolate chips, cream cheese, honey and vanilla until fluffy.
• Spread mixture in crumb crust.
• Cover and refrigerate until firm, about 1 to 2 hours.
• Lightly press halved strawberries, cut side down, into top of cream cheese mixture after refrigeration.
• Melt semi-sweet chocolate squares and drizzle before serving.
• Refrigerate pie for up to 4 hours.
• cooking time does not include chilling time.

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.

SECRET CHOCOLATE STRAWBERRY PIE

Steps:

• Reserve 2 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 2 minutes. Remove from heat.
• Add gelatin, butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds,. Refrigerate until partially set.
• Meanwhile, place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
• If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared crust; refrigerate 30 minutes or until firm.
• Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling. When gelatin mixture is partially set, fold in reserved sliced strawberries; spoon mixture over cream cheese layer.
• Cover; refrigerate several hours or until firm. Just before serving, garnish with sweetened whipped cream and whole strawberries, if desired. Cover; refrigerate leftover pie. 8 servings.