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Black Bottom Strawberry Cream Pie

black bottom strawberry cream pie Dessert
Black Bottom Strawberry Cream Pie
  • Prep 40 min
  • Total 3 hr 5 min
  • Servings 8
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You'll love this rich, fruity dessert with hot fudge between a flaky crust and a creamy filling. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
2/3 cup hot fudge topping
1 pkg (250 g) cream cheese, softened
1 cup icing sugar
2 cups strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream, whipped, if desired

Steps

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  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 2
    Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
  • 3
    In small bowl, beat cream cheese and icing sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
  • 4
    In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
  • 5
    Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

Expert Tips

  • Hot fudge topping is much thicker than chocolate-flavour syrup. Its thickness helps form the "black bottom" of this layered pie.

Nutrition Information

Nutrition Facts

Serving Size: 8 servings
Calories
420
% Daily Value
Total Fat
18
Saturated Fat
9
Trans Fat
0
Cholesterol
35
Sodium
310
Dietary Fiber
1
Sugars
42
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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