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Chocolate-Strawberry Pie

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 8
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Just three steps and you're ready to serve a stunning berry-chocolate tart. It's so easy with refrigerated pie crust!
Created Aug 18, 2010
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  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

  • 1 cup (250 mL) semisweet chocolate chips
  • 2 tbsp (25 mL) butter or margarine
  • 1/4 cup (50 mL) icing sugar
  • 3 tbsp (45 mL) kirsch or water
  • 1 pkg (250 g) cream cheese, softened
  • 3 to 4 cups (750 mL to 1 L) whole strawberries

  • 3 tbsp (45 mL) red currant jelly
  • 2 tsp (10 mL) kirsch or water


  • 1
    Heat oven to 400ºF. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate or 10-inch tart pan with removable bottom. Cool on cooling rack 15 minutes.
  • 2
    In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly. Stir in icing sugar, 3 tablespoons kirsch and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
  • 3
    In 1-quart saucepan, heat glaze ingredients until warm; spoon or brush over strawberries. Refrigerate at least 2 hours until serving time. Cover and refrigerate any remaining pie.

Expert Tips

  • Tip 1
    Tip: Any kind of chocolate will work in this recipe--try milk, dark or bittersweet.
  • Tip 2
    Tip: A purchased strawberry glaze, usually found next to fresh strawberries in the produce section of your local grocer, can be used to glaze the fresh berries.

Nutrition Information

No nutrition information available for this recipe
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