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Black Bottom Strawberry Cream Pie

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Black Bottom Strawberry Cream Pie
  • Prep 40 min
  • Total 3 hr 5 min
  • Ingredients 7
  • Servings 8
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You'll love this rich, fruity dessert with hot fudge between a flaky crust and a creamy filling.
Updated Aug 26, 2020

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Hot fudge topping is much thicker than chocolate-flavor syrup. Its thickness helps form the "black bottom" of this layered pie.

Nutrition Information

420 Calories, 18g Total Fat, 4g Protein, 60g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
310mg
13%
Potassium
170mg
5%
Total Carbohydrate
60g
20%
Dietary Fiber
1g
6%
Sugars
42g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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