Black Bottom Strawberry Cream Pie

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

  • prep time 40 min
  • total time 3 hr 5 min
  • ingredients 7
  • servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2/3
cup hot fudge topping
1
package (8 oz) cream cheese, softened
1
cup powdered sugar
1
pint (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 powdered 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    1g
    1%
      Sugars
    42g
    42%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    20%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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