Chocolate-Strawberry Pie

Prep Time:30 Mins | Total Time:2 Hrs 30 Mins | Makes:8 servings

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

Crust

1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Filling

1 cup (250 mL) semisweet chocolate chips

2 tbsp (25 mL) butter or margarine

1/4 cup (50 mL) icing sugar

3 tbsp (45 mL) kirsch or water

1 pkg (250 g) cream cheese, softened

3 to 4 cups (750 mL to 1 L) whole strawberries

Glaze

3 tbsp (45 mL) red currant jelly

2 tsp (10 mL) kirsch or water

Heat oven to 400ºF. 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.
In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly. Stir in icing sugar, 3 tablespoons kirsch and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
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.

Refrigerated Pie Crusts

Tip : Any kind of chocolate will work in this recipe--try milk, dark or bittersweet. Tip : A purchased strawberry glaze, usually found next to fresh strawberries in the produce section of your local grocer, can be used to glaze the fresh berries.