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Easy Chocolate Covered Strawberry Pie

Capture the feeling of fancy chocolate-covered strawberries in a pie! This rich, fruity, and decadent pie is easier to make than you might think, perfect for impressing guests or treating yourself.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Dessert, Pie
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.25 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup granulated sugar
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter cut into 1/2 inch cubes
  • 3-5 tbsp ice cold water
For the Ganache Filling
  • 8 oz semi-sweet chocolate chopped
  • 1 cup heavy cream
For the Strawberry Topping
  • 1 lb fresh strawberries hulled and halved
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 0.25 cup water
  • 1 tbsp lemon juice

Equipment

  • Food Processor
  • Pie Plate
  • Saucepan
  • Whisk
  • Spatula

Method
 

  1. Step 1: In a food processor, pulse flour, cocoa powder, sugar, and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Step 2: Add 3 tablespoons of ice water and pulse until the dough just starts to clump. Add more water, 1 tablespoon at a time, if needed, pulsing after each addition, until dough just comes together.
  3. Step 3: Turn dough out, gently form into a disk, wrap tightly, and chill in the fridge for at least 30 minutes.
  4. Step 4: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate, gently press in, trim excess, and crimp edges.
  5. Step 5: Poke holes in the bottom and sides of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
  6. Step 6: Bake for 15 minutes. Remove parchment and weights, and bake for another 10-12 minutes, or until crust is firm and set. Let cool completely on a wire rack.
  7. Step 7: While the crust cools, place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just simmering around the edges.
  8. Step 8: Pour hot cream over chocolate. Let sit undisturbed for 5 minutes, then whisk gently from the center outwards until smooth and shiny.
  9. Step 9: Pour the ganache into the completely cooled pie crust and spread evenly with a spatula.
  10. Step 10: Refrigerate the pie for at least 1 hour, or until the ganache is firm and set.
  11. Step 11: In a medium saucepan, combine about 1/4 of the hulled and halved strawberries with sugar, cornstarch, water, and lemon juice.
  12. Step 12: Cook over medium heat, stirring and mashing the strawberries, until the mixture thickens into a slightly chunky jam (about 5-7 minutes).
  13. Step 13: Remove from heat and gently stir in the remaining fresh strawberry halves.
  14. Step 14: Let the topping cool slightly, then spoon it carefully over the set ganache layer in the pie crust.
  15. Step 15: Refrigerate the entire pie for at least 4 hours to allow everything to set properly.
  16. Step 16: Once fully chilled, slice and enjoy!

Notes

Store this pie in the refrigerator, covered, for 3-4 days. Ensure butter is cold and do not overwork the dough for a flaky crust. Allow crust to cool completely before adding ganache, and ensure each layer is chilled properly before adding the next.