Chocolate-Strawberry Pie

Just three steps and you're ready to serve a stunning berry-chocolate tart. It's so easy with refrigerated pie crust!

  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 9
  • servings 8

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
1/4
cup powdered sugar
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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    2g
    2%
      Sugars
    24g
    24%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    25%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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