Decadent & Easy Chocolate Covered Strawberry Pie Recipe
Experience the magical classic pairing of chocolate and strawberries in this showstopping yet incredibly simple pie. Featuring a tender chocolate crust, silky smooth ganache filling, and a vibrant fresh strawberry topping, this dessert is perfect for special occasions or any time you crave pure joy.
Equipment
- Food processor
- 9-inch pie plate
- Heatproof bowl
- small saucepan
- Medium saucepan
- Whisk
- Spatula
- Wire rack
- Parchment paper
- Pie weights (or dried beans/rice)
Ingredients
For the Crust
- 1.25 cup all-purpose flour (150g)
- 0.25 cup unsweetened cocoa powder (25g)
- 0.25 cup granulated sugar (50g)
- 0.5 tsp salt
- 0.5 cup cold unsalted butter (113g), cut into 1/2 inch cubes
- 3-5 tbsp ice cold water
For the Ganache Filling
- 8 ounce semi-sweet chocolate (226g), chopped
- 1 cup heavy cream (240ml)
For the Strawberry Topping
- 1 pound fresh strawberries hulled and halved
- 0.25 cup granulated sugar (50g)
- 2 tbsp cornstarch
- 0.25 cup water (60ml)
- 1 tbsp lemon juice
Instructions
- Step 1: For the crust, pulse together the flour, cocoa powder, sugar, and salt in a food processor until just combined.
- Step 2: Add the cold, cubed butter and pulse a few times until the mixture looks like coarse crumbs with some pea-sized butter pieces.
- Step 3: Add 3 tablespoons of ice cold water and pulse. If the dough is still dry, add more water, 1 tablespoon at a time (up to 5 total), pulsing until it just starts to come together when pinched.
- Step 4: Turn the dough out onto a clean surface, gently bring it together, form into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Step 5: When ready to bake, preheat your oven to 375°F (190°C).
- Step 6: Lightly flour your rolling surface and the top of the dough disk. Roll the dough out into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the plate and up the sides. Trim off any excess dough and crimp or flute the edges.
- Step 7: Using a fork, gently prick the bottom and sides of the crust all over (docking).
- Step 8: Line the inside of the raw crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes.
- Step 9: Carefully remove the parchment and weights. Bake for another 10-12 minutes, or until the crust looks firm and matte. Let it cool completely on a wire rack.
- Step 10: For the ganache, put your chopped semi-sweet chocolate in a heatproof bowl.
- Step 11: Pour the heavy cream into a small saucepan and heat it over medium heat until it just barely starts simmering around the edges (do not boil rapidly).
- Step 12: Pour the hot cream directly over the chopped chocolate in the bowl. Let it sit for 5 minutes without touching it.
- Step 13: After 5 minutes, whisk the mixture gently from the center outwards until it comes together into a beautiful, smooth, and glossy chocolate filling.
- Step 14: Pour the ganache into your cooled pie crust. Spread it out evenly with a spatula.
- Step 15: Pop the pie into the refrigerator for at least 1 hour to set up and become firm.
- Step 16: For the strawberry topping, in a medium saucepan, combine about 1/4 of the hulled and halved strawberries with the sugar, cornstarch, water, and lemon juice.
- Step 17: Place the saucepan over medium heat. Stir constantly and use a spoon or potato masher to gently mash the strawberries as they cook. Keep cooking and stirring until the mixture thickens into a lovely, jam-like sauce (about 5-7 minutes).
- Step 18: Remove the saucepan from the heat. Add the remaining fresh, un-cooked strawberry halves into the hot sauce. Stir gently to coat them.
- Step 19: Let the strawberry topping cool slightly (it doesn't need to be cold, just not piping hot).
- Step 20: Once the ganache layer in the pie crust is set, carefully pour the strawberry topping over the top. Spread it out evenly over the chocolate layer.
- Step 21: Put the entire pie back in the refrigerator for at least 4 hours (or ideally longer, like overnight) so everything can chill and set up beautifully.
- Step 22: Once it's fully chilled, slice yourself a generous piece and enjoy!
Notes
Substitutions & Additions: You can use raspberries, blueberries, or a mix for the topping (adjust sugar slightly). A store-bought chocolate pie crust can be used for an easier option (follow package directions for pre-baking). Sprinkle toasted slivered almonds or chopped pecans over the ganache before adding strawberries, or add crushed shortbread cookies to the bottom of the crust. Use bittersweet chocolate for the ganache for a darker flavor, or milk chocolate for a sweeter pie (you might need slightly less cream for milk chocolate). Stir a teaspoon of vanilla extract into the ganache just before pouring for extra flavor.
Tips for Success: Keep crust ingredients COLD (cold butter and ice water are essential for a flaky crust). Don't overwork the dough (mix just until it comes together) to avoid a tough crust. Chill time is your friend – don't rush the chilling steps as they are important for dough relaxation, ganache setting, and overall pie structure for clean slicing. Watch the cream for ganache; heat until it just starts to simmer, avoid rapid boiling. Mash about a quarter of the strawberries for the topping sauce to help it thicken beautifully.
Make Ahead: The crust can be made a day or two ahead and stored wrapped in the fridge. Ganache can be made a day ahead and gently rewarm slightly if needed. The strawberry topping is best made closer to assembly but can be made a few hours ahead and kept at room temp. The assembled pie requires the full chill time, so making it the day before serving is ideal.
Storage: Once fully chilled, cover loosely with plastic wrap or foil and store in the refrigerator for 3-4 days. Freezing is not typically recommended for cream or ganache-based pies as the texture may change upon thawing.
FAQs: It is highly recommended to use fresh strawberries, especially for the uncooked portion of the topping, as frozen berries release a lot of water. If your ganache looks lumpy or separated, try adding a tablespoon of hot cream or water and whisking vigorously from the center, or gently heating the bowl over simmering water while whisking. Yes, you can make this pie with a standard non-chocolate pie crust by omitting the cocoa and sugar from the crust ingredients. The pie is rich and decadent, but the cocoa in the crust and tang from the strawberries and lemon juice help balance the sweetness.