Chocolate Covered Strawberry Pie

Do you love chocolate covered strawberries? They’re one of my weaknesses … but add them onto of strawberry silk mousse and a layer of chocolate ganache – you have this amazing dessert. I made this dessert for Easter and I have to say it was probably one of the most amazing and delicious desserts I’ve ever made. The strawberry silk is smooth and creamy. You can’t go wrong with chocolate ganache and then topped with chocolate covered strawberries. This pie is a little labor intensive, but it’s sooooo worth it! Trust me, you’ll only need a little slice – it’s rich!

Chocolate Covered Strawberry Pie | Join Us, Pull up a Chair


1 refrigerated pie crust
Strawberry Silk:
1/4 cup boiling water
3 oz strawberry gelatin box
8 oz strawberry cream cheese, softened at room temperature
1 cup heavy cream
1 tsp vanilla
1 cup powdered sugar
Chocolate Ganache:
1 1/2 cups chocolate chips
1 cup heavy cream
1 tsp vanilla
Chocolate Covered Strawberries:
24-30 strawberries
2 cups chocolate chips
1 Tbsp coconut oil

Bake the pie crust according to the package ingredients. Set aside to completely cool.

Start with making the strawberry silk. In a medium bowl, whisk the gelatin with the boiling water. Whisk for 2 minutes or until dissolved. Mix in the strawberry cream cheese until smooth and set aside. In the bowl of a stand mixer, whip the heavy cream and vanilla until it starts to thicken. Add the powdered sugar and beat until stiff peaks form. Fold in the strawberry cream cheese/gelatin gently into the cream until combined. Spread the strawberry silk into the cooled pie crust and refrigerate for 30 minutes to set.

While the strawberry silk is setting, make the chocolate ganache. In a small saucepan, heat the heavy cream and vanilla just until boiling. Place the chocolate chips into a heatproof boil. Pour the warmed cream over the chocolate chips and allow to sit for 5 minutes. As tempted as you are to immediately stir it – wait! Stir until smooth and then pour over the strawberry silk. Place back in the refrigerator for 2 hours until it is completely set.

Prepare the strawberries by washing and allowing to completely dry. Remove the stems. In a microwave-safe bowl, melt the chocolate chips with the coconut oil. Stir until smooth. Dip each strawberry and place on a parchment sheet lined baking sheet. Refrigerate until the chocolate hardens. Place the chocolate covered strawberries onto the pie and slice to serve.

Source: The Gunny Sack

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