INGREDIENTS
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1
cup semisweet chocolate chips (6 oz)
2
tablespoons butter or margarine
3
tablespoons kirsch or water
1
package (8 oz) cream cheese, softened
1 1/2
to 2 pints (3 to 4 cups) whole strawberries
Glaze
3
tablespoons red currant jelly
2
teaspoons kirsch or water
DIRECTIONS
1
Heat oven to 450°F. 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 powdered 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.
High Altitude (3500-6500 ft)
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