Strawberry and Chocolate Cream Pie
Makes one 9-inch pie
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
- 1 cup whipping cream
- 8 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 200 grams dark chocolate, melted and cooled slightly
- 10 pieces fresh strawberries, halved
- 2 tablespoons powdered sugar
- Preheat over to 350F. Grease a 9-inch pie dish.
- To prepare crust, mix graham cracker crumbs, melted butter and cocoa powder in a small bowl, and mix until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and sides of the pie dish. Bake for 10 minutes. Let cool completely on a wire rack.
- To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge. In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy. Add sugar, vanilla and melted chocolate, continue beating until combined. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
- Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie. Refrigerate the pie until set, about 3 hours, or preferably overnight.
- Sprinkle powdered sugar on top of the pie before serving.
- This recipe was entered in the contest for Your Best Berry Recipe
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Cheese & Dairy|Fruit|Desserts
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