Chocolate Covered Strawberry Pie

Introduction

Indulge in the decadent delight of Chocolate Covered Strawberry Pie—a luscious dessert that perfectly marries the rich, velvety essence of chocolate with the bright, juicy sweetness of fresh strawberries. This show-stopping pie is ideal for special occasions, romantic dinners, or simply as a weekend treat to elevate your baking repertoire. With its flaky crust, silky chocolate filling, and vibrant strawberry topping, this pie offers a symphony of textures and flavors that will captivate your taste buds from the very first bite. Whether you’re a seasoned baker or just beginning your culinary journey, this recipe is designed to be approachable, reliable, and absolutely delicious.

The History

Pies have been a beloved staple in American cuisine since colonial times, evolving from simple fruit-filled pastries into elaborate desserts that showcase seasonal ingredients and regional preferences. The concept of combining strawberries and chocolate, though relatively modern, has become an iconic pairing in the world of confectionery. While strawberries have long graced pies across Europe and North America, the integration of chocolate into fruit pies gained popularity in the late 20th century, as bakers began experimenting with richer, more complex flavor profiles.

Chocolate Covered Strawberry Pie likely emerged from the growing trend of gourmet dessert hybrids—inspired by the classic chocolate-dipped strawberry, a favorite at Valentine’s Day and weddings. By translating that handheld treat into a full-sized pie, innovators in home kitchens and professional bakeries alike found a way to deliver maximum indulgence in sliceable form. Today, this pie stands as a testament to the creativity and evolution of American dessert culture, blending tradition with modern flair.

Ingredients Breakdown

The magic of Chocolate Covered Strawberry Pie lies in its carefully balanced ingredients, each playing a crucial role in creating the final masterpiece:

Double-Crust Pie Dough: Provides a buttery, flaky foundation. You can use homemade or store-bought for convenience.
Unsweetened Cocoa Powder: Deepens the chocolate flavor and contributes to the rich color of the filling.
Semi-Sweet Chocolate Chips: Melted into the custard base for a smooth, intense chocolate experience.
Granulated Sugar: Sweetens the chocolate layer while balancing the tartness of the strawberries.
Cornstarch: Acts as a thickening agent to stabilize the chocolate filling and prevent it from becoming too runny.
Whole Milk and Heavy Cream: Create a creamy, luxurious texture in the custard-like chocolate layer.
Eggs: Help bind the chocolate filling and contribute to its smooth, set consistency after chilling.
Fresh Strawberries: Sliced and arranged on top, they provide freshness, natural sweetness, and a pop of color.
Strawberry Jam or Glaze: Brushed over the berries to add shine, preserve freshness, and enhance flavor.
Vanilla Extract: Adds depth and warmth to both the chocolate and overall flavor profile.
Salt: A pinch enhances all the other flavors and prevents the pie from tasting flat.
Butter (unsalted): Incorporated into the chocolate layer for silkiness and richness.

Optional additions include a splash of liqueur like Grand Marnier or Chambord for adults, or a sprinkle of sea salt on top for a sweet-and-salty finish.

Step-by-Step Recipe

Prepare the Crust: Roll out one portion of chilled pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Pre-bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for another 5–7 minutes until golden. Let cool completely.
Make the Chocolate Filling: In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch. Gradually stir in milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
Add Eggs: In a separate bowl, lightly beat the eggs. Temper them by slowly pouring about ½ cup of the hot milk mixture into the eggs while whisking continuously. Pour the egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly, until thick and pudding-like.
Incorporate Chocolate and Butter: Remove from heat. Stir in chocolate chips until fully melted and smooth. Add vanilla extract, a pinch of salt, and softened butter, stirring until glossy and well combined.
Pour Into Crust: Carefully pour the warm chocolate filling into the cooled pre-baked pie shell. Smooth the top with an offset spatula. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until fully set.
Prepare the Strawberries: Wash, hull, and slice fresh strawberries evenly. Arrange them in concentric circles or a decorative pattern over the set chocolate layer.
Glaze the Berries: Warm strawberry jam with a teaspoon of water or orange juice in a small saucepan or microwave until runny. Using a pastry brush, gently coat the strawberries with the glaze for a shiny, preserved finish.
Chill and Serve: Return the pie to the refrigerator for 30 minutes to set the glaze. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.

Tips

Use Fresh, Ripe Strawberries: Choose plump, fragrant berries with a deep red hue. Avoid overripe or mushy ones, as they’ll release too much juice and make the pie soggy.
Pre-Bake the Crust Thoroughly: Ensure the crust is fully baked and cooled before adding the filling to prevent sogginess.
Don’t Skip the Tempering Step: Tempering the eggs prevents them from scrambling when added to the hot mixture.
Cool the Chocolate Layer Completely: Rushing this step can cause the strawberries to sink or create condensation under the glaze.
Glaze Right Before Serving: For the best appearance, apply the glaze no more than 2 hours before serving to maintain berry freshness and shine.
Chill Your Pie Plate: If making the dough from scratch, chilling the shaped crust before baking helps maintain its shape.
Wipe the Knife Between Slices: For picture-perfect servings, clean your knife with a damp cloth after each cut.

Variations and Customizations

This Chocolate Covered Strawberry Pie is wonderfully adaptable to different tastes and dietary needs:

Gluten-Free Version: Use a gluten-free pie crust made from almond flour, oat flour, or a commercial GF blend.
Dairy-Free Option: Substitute whole milk with full-fat coconut milk, and use dairy-free chocolate chips and margarine instead of butter.
Vegan Adaptation: Replace eggs with cornstarch or agar-agar, use plant-based milk and chocolate, and opt for a flax egg if needed for binding.
White Chocolate Variation: Swap semi-sweet chocolate for white chocolate in the filling for a sweeter, creamier contrast with the strawberries.
Mixed Berry Topper: Combine sliced strawberries with raspberries, blueberries, or blackberries for a colorful medley.
Layered Chocolate Effect: Add a thin layer of melted dark chocolate between the crust and the filling for extra richness.
Alcohol Infusion: Stir a tablespoon of Chambord, Kirsch, or Grand Marnier into the chocolate filling for a grown-up twist.
Mini Pies: Make individual servings using muffin tins or tart pans for adorable party treats.
No-Bake Version: Use a graham cracker or Oreo crust and a filling made with whipped cream, cream cheese, melted chocolate, and gelatin for a chilled, no-bake alternative.

Health Considerations and Nutritional Value

While Chocolate Covered Strawberry Pie is undeniably a treat, understanding its nutritional content can help you enjoy it mindfully:

Calories: One slice (1/8 of a 9-inch pie) contains approximately 380–450 calories, depending on ingredients used.
Fat: Contains around 20–25g of fat per slice, primarily from butter, cream, and chocolate. Opting for reduced-fat dairy and dark chocolate with higher cocoa content can lower saturated fat.
Sugar: Approximately 35–45g of sugar per slice. To reduce sugar, consider using a sugar substitute like erythritol or monk fruit in the chocolate layer, and rely on naturally sweet strawberries.
Protein: About 6–8g per slice, mostly from eggs and dairy.
Fiber: Limited fiber unless a whole-grain crust is used. Adding a sprinkle of chia seeds to the filling can boost fiber content.
Vitamins & Antioxidants: Strawberries contribute vitamin C, manganese, and antioxidants like anthocyanins. Dark chocolate adds flavonoids linked to heart health—especially when using 70% cocoa or higher.

For a lighter version, consider using Greek yogurt in place of some cream, reducing chocolate quantity, or offering smaller portions paired with a dollop of whipped cream or fresh fruit. Always consume in moderation, especially for those managing diabetes, heart conditions, or calorie-restricted diets.

Ingredients

1 unbaked double-crust pie dough (homemade or store-bought)
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups whole milk
½ cup heavy cream
2 large eggs
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
1½ pounds fresh strawberries, hulled and sliced
¼ cup strawberry jam
1 teaspoon water or orange juice (for glaze)

Directions

Preheat oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish. Crimp edges and prick the bottom with a fork. Line with parchment and pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5–7 minutes more. Cool completely.
In a saucepan, whisk sugar, cocoa powder, and cornstarch. Gradually add milk and cream. Cook over medium heat, stirring constantly, until thickened and bubbling (8–10 minutes).
Beat eggs in a bowl. Slowly pour ½ cup of hot milk mixture into eggs, whisking constantly. Return egg mixture to saucepan and cook 2 more minutes, stirring.
Remove from heat. Stir in chocolate chips until melted. Add butter, vanilla, and salt. Mix until smooth and glossy.
Pour filling into cooled crust. Smooth top. Cover with plastic wrap touching the surface. Chill 3+ hours.
Arrange sliced strawberries over set chocolate layer in a decorative pattern.
Warm jam with water or orange juice until liquid. Brush over strawberries for shine.
Chill 30 minutes. Slice and serve cold.

FAQ

Can I make this pie ahead of time?
Yes! Assemble the pie up to 24 hours in advance. Add the strawberry glaze no more than 2 hours before serving to prevent sogginess.

How do I store leftover pie?
Cover loosely with plastic wrap and refrigerate for up to 3 days. For longer storage, freeze without the strawberries and add fresh berries when serving.

Why did my chocolate filling crack?
Cracking can occur due to rapid cooling or overcooking. Cool the filling gradually and avoid boiling it excessively.

Can I use frozen strawberries?
Not recommended—they release too much moisture and become mushy. Always use fresh strawberries for the best texture and appearance.

Is this pie freezer-friendly?
The chocolate base freezes well, but strawberries do not. Freeze the unfilled crust with chocolate layer only, then add fresh berries and glaze after thawing.

Can I use a ready-made crust?
Absolutely. A graham cracker, chocolate cookie, or store-bought pie crust works well for convenience.

What can I use instead of cornstarch?
Tapioca starch or arrowroot powder can be substituted in equal amounts. Avoid flour, as it may alter texture and flavor.

Summary

Chocolate Covered Strawberry Pie blends a rich, creamy chocolate custard with a buttery crust and a crown of glossy, fresh strawberries for an elegant and irresistible dessert. Perfect for celebrations or quiet indulgence, this pie delivers the beloved flavors of chocolate-covered strawberries in a stunning, sliceable format.