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Strawberry Chocolate Cream Pies

2 cups sliced strawberries
1/4 cup sugar
1 cup water
1 ready-made pie crust roll
4 oz. cream cheese (half a block), softened
1/4 cup sugar
1/2 cup dark chocolate chips
1 tsp. shortening
1. Place strawberries in bowl or container, sprinkle with sugar and add water to cover.  Place in refrigerator to soak (this can be done the night before).
2. Pre-heat oven to 350° F. Grease and flour a cupcake pan (I use powdered sugar instead of flour). Roll out pie crust to about a 1/8 inch thick.  Using a scalloped edged 4″ – 6″ cookie cutter, cut out 6 – 8 rounds (if you don’t have a fancy-dancy cookie cutter, just use a bowl and a knife).  Place rounds in cupcake pan, and poke holes in the bottoms with a fork (be sure to actually make HOLES, not just indentations!).  Bake until golden brown (10 – 12 minutes).  Remove and let cool.
3. Meanwhile, blend cream cheese and sugar until smooth and creamy.  Set aside.
4. Over a double boiler, melt shortening and chocolate chips, stirring constantly (I don’t own a double boiler, so I just improvise by using either piece of my rice maker or a glass bowl that fits securely over a smaller pot).  Once smooth, spread chocolate over the bottoms of the pie crust cups.  Allow to cool.
5. Once cool, and at least slightly hardened, drop 1 – 2 teaspoons of the cream cheese mixture over the chocolate, top with strawberries, and drizzle more chocolate on top.  Place in refrigerator until ready to serve!


One Comments to “Strawberry Chocolate Cream Pies”

  1. Michelle Freeman

    these look amazingly delicious. I will have to try this recipe. thanks!

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