Chocolate Covered Strawberry Pie
Besties forever, chocolate and strawberry, come together in a luscious, no bake Chocolate Covered Strawberry Pie. Seriously though, this pie is absurdly delicious! Perfect for Valentine’s Day or any day you choose.
This post was sponsored by Lucky Leaf Pie Filling, but all opinions are my own.
Don’t say I didn’t warn you about how delicious this pie tastes! I’m drooling just looking at that picture! It starts with a chocolate sandwich cookie crust, then, a layer of hot fudge, next is the creamy strawberry filling and it’s all topped with whipped cream, shaved chocolate and fresh strawberries. I promise you’ll love it!
What you’ll need
- Food processor
- Electric mixer or stand mixer
- Springform pan or 9″ pie dish- I love a springform pan, if you have it, because it makes cutting this pie a breeze.
- Chocolate sandwich cookies– Oreos or generic brand, for the crust. Generic store brands are totally fine in this recipe.
- Unsalted butter– to hold the crust together
- Hot fudge sauce– one jar of your favorite brand
- Lucky Leaf Strawberry Pie filling
- Cream cheese– to give the filling some tang. You’ll want this at room temperature.
- Powdered sugar– to sweeten the filling.
- Vanilla extract– to flavor the whipped cream
- Heavy cream– to make the whipped cream in the filling. You can easily substitute a container of Cool Whip, if you prefer.
- Garnishes– shaved chocolate, sliced strawberries and extra whipped cream.
How to make Chocolate Covered Strawberry Pie
Prepare the crust: Pulse the cookies in a food processor until crumbled. Pour the crumbs into a bowl, add the melted butter and mix together.
Pour the mixture into a springform pan or pie dish and use the bottom of a measuring cup to evenly smooth out the bottom. If using a pie dish, you’ll want to bring the crust up the sides. In a springform pan I have the crust only on the bottom.
Heat the hot fudge until its easily pourable. Pour the heated fudge over the cookie crust and spread it evenly with a spatula. Refrigerate 30 minutes for the crust and fudge to set.
Prepare the strawberry filling: Using an electric mixer or stand mixer, whip the cold heavy cream and vanilla extract together until peaks form, approximately 5-7 minutes.
In a separate bowl, combine the softened cream cheese and powdered sugar and mix together using an electric mixer or stand mixer. Add in the whipped cream to the cream cheese and mix together until combined. Fold in the Lucky Leaf Strawberry Pie Filling.
Put it together: Spoon the filling on top of the hot fudge layer and smooth it out. Refrigerate at least 6 hours or overnight to set.
Finish it: Cut the pie into slices. Garnish with fresh strawberries, dollops of whipped cream and shaved chocolate. I like to cut it before garnishing, I just think it makes it easier to cut and not mess up your garnish work.
Isn’t she gorgeous?! You must make this pie for someone special as soon as possible!
Tips and Suggestions
- Try this pie with Lucky Leaf Cherry pie filling instead of strawberry.
- Use a prepared chocolate pie crust instead of making the cookie crust.
- Use mini chocolate chips as garnish in place of shaved chocolate.
- Prepare this pie up to 24 hours in advance. Do not garnish until ready to serve.
- Refrigerate leftovers up to 4 days.
You might also like
- Hot Chocolate Poke Cake
- S’mores Poke Cake
- Chocolate Chip Oatmeal Cookies
- Strawberry Brownies
- Three Ingredient Brownie Truffles
- Mini Fruit Tarts
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Chocolate Covered Strawberry Pie
Equipment
- Food Processor
Ingredients
- 30 chocolate sandwich cookies
- 6 tbsp unsalted butter melted
- 10 ounce jar hot fudge sauce heated
- 21 ounce can Lucky Leaf Strawberry Pie filling
- 8 ounces cream cheese room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy cream
- Garnish Shaved chocolate, sliced strawberries and whipped cream for topping
Instructions
Prepare the crust:
- Place the cookies in a food processor and pulse until crumbled. Pour crushed cookies into a bowl, add the melted butter and mix together.
- Pour the cookies into the bottom of a 9" spring form pan or pie dish and use the bottom of a measuring cup to press down and evenly smooth out the bottom.
- Pour over the heated fudge and using a spatula spread fudge evenly over the bottom. Refrigerate 30 minutes.
Prepare the filling:
- In a bowl, whip the cream and vanilla together using an electric mixer or stand mixer until peaks form, approximately 5-7 minutes.
- In a separate bowl combine the softened cream cheese and powdered sugar. Using a mixer cream the ingredients until smooth. Add in the whipped cream and mix together until well combined. Fold in the Lucky Leaf strawberry pie filling.
- Spoon the filling on top of the hot fudge layer and smooth out. Refrigerate at least 6 hours up to overnight to set.
- When ready to serve, cut the pie into slices. Garnish with fresh strawberries, dollops of whipped cream and shaved chocolate.
Video
Notes
- Try this pie with Lucky Leaf Cherry pie filling instead of strawberry.
- Use a prepared chocolate pie crust instead of making the cookie crust.
- Use mini chocolate chips as garnish in place of shaved chocolate.
- Prepare this pie up to 24 hours in advance. Do not garnish until ready to serve.
- Refrigerate leftovers up to 4 days.
