Black Bottom Strawberry Cream Pie

Prep Time: 40 min
Total Time: 3 hr 5 min
Servings: 8

You'll love this rich, fruity dessert with hot fudge between a flaky crust and a creamy filling.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 2/3 cup hot fudge topping
  • 1 pkg (250 g) cream cheese, softened
  • 1 cup icing sugar
  • 2 cups strawberries, quartered
  • 1/2 cup strawberry pie glaze
  • 1/2 cup whipping (heavy) cream, whipped, if desired


  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  2. Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
  3. In small bowl, beat cream cheese and icing sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
  4. In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
  5. Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

Expert Tips

  • Hot fudge topping is much thicker than chocolate-flavour syrup. Its thickness helps form the "black bottom" of this layered pie.