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
pint (2 cups) strawberries, quartered
1/2
cup strawberry pie glaze
1/2
cup whipping (heavy) cream, whipped, if desired
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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