Chocolate-Strawberry Pie

Prep Time: 30 min
Total Time: 2 hr 30 min
Servings: 8

Just three steps and you're ready to serve a stunning berry-chocolate tart. It's so easy with refrigerated pie crust!



  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package


  • 1 cup (250 mL) semisweet chocolate chips
  • 2 2 tbsp (25 mL) butter or margarine
  • 1/4 cup (50 mL) icing sugar
  • 3 tbsp (45 mL) kirsch or water
  • 1 pkg (250 g) cream cheese, softened
  • 3 to 4 cups (750 mL to 1 L) whole strawberries


  • 3 tbsp (45 mL) red currant jelly
  • 2 tsp (10 mL) kirsch or water


  1. Heat oven to 400ºF. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate or 10-inch tart pan with removable bottom. Cool on cooling rack 15 minutes.
  2. In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly. Stir in icing sugar, 3 tablespoons kirsch and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
  3. In 1-quart saucepan, heat glaze ingredients until warm; spoon or brush over strawberries. Refrigerate at least 2 hours until serving time. Cover and refrigerate any remaining pie.

Expert Tips

  • Any kind of chocolate will work in this recipe--try milk, dark or bittersweet.
  • A purchased strawberry glaze, usually found next to fresh strawberries in the produce section of your local grocer, can be used to glaze the fresh berries.