Anyone that knows me knows I love the combination of chocolate and strawberries. My parents have made a tradition of sending me chocolate covered strawberries for Valentine’s Day. My roommates could tell you the unhealthy amount of strawberries dipped in Nutella I’ve consumed over the past few months. My favorite crepe at the local creperie is strawberry and chocolate. Strawberries are always my first choice to dip into a pot of chocolate fondue. Needless to say, I have an obsession.
I recently saw a recipe for a chocolate covered strawberry pie. Obviously, I was smitten with the recipe from first glance. I have been dying to try this recipe out and an unused carton of strawberries beckoned me to transform them into this decadent pie. I adapted the recipe to fit my own personal taste and I was very pleased with the final dessert.
The simplicity of this pie made it even more appealing. The longest step was hulling and chopping the strawberries! It resembles a non-bake cheesecake and the ease and delicious flavor make it a winner in my book. Even if you do not share my same obsession, I urge you to try this recipe!
Chocolate Covered Strawberry Pie
Meaghan’s Own Adaptation
15 Oreo cookies
2 tablespoons unsalted butter – melted
1-8 ounce package of cream cheese – room temperature
3/4 cup powdered sugar
1/4 cup whipping cream or whole milk
2 tablespoons vanilla extract
1 pound strawberries – hulled and quartered
1/2 cup milk chocolate chips
1. Spray a 9-inch pie pan with non-stick spray. Place cookies into a freezer-sized Ziploc bag. Using a hammer, rolling-pin, or other heavy utensil, crush cookies until they are coarse crumbs. Mix the crumbs with the melted butter. Press crumbs into the pie pan. Place in the refrigerator as you move on to the next step.
2. Using a stand mixer or a hand-held mixer, beat the cream cheese and powdered sugar on medium speed for 3 minutes. Add the milk/cream and vanilla extract. Mix on medium speed for 1-2 minutes. Raise speed and beat on high for 3 minutes, or until the mixture is fluffy. Layer the cream cheese mixture on to the cooled cookie crust.
3. Top the cream mixture with the chopped strawberries.
4. Using a microwave or double boiler, melt the chocolate chips. Drizzle the chocolate over the strawberries. Refrigerate for a minimum of 2 hours. For best results, refrigerate overnight. Keep leftovers refrigerated. Enjoy!