Elevate the iconic chocolate-covered strawberry by turning it into a pie! This Chocolate Covered Strawberry Pie is made up of a chocolate pie crust filled with a double layer of strawberries; all brought together with a deluge of chocolate ganache. It's a delicious, stunning, show-stopping dessert that is actually pretty simple to make.
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This Chocolate Covered Strawberry Pie is one of the very first recipes I published on this site (along with this No Bake Oreo Pie and Malted Milk Chocolate Pie). As I turn the corner towards my 5th (!) year blogging, I'm happy to be circling back to it, giving it the photographic upgrade it deserves, and the chance to make it again. The inspiration for this pie was, of course, the classic Valentine's Day treat: a chocolate-covered strawberry. And that is exactly what this gorgeous pie tastes like! With layers of strawberries (half cooked down to intensify their flavor and half left fresh) and chocolate (in the form of Chocolate Pie Crust and Chocolate Ganache), this stunning pastry is perfect to serve for a special occasion.
So, let's get to making it, shall we? The article below details all the information you need to know to make this pie successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- strawberries (you'll need two quarts; you can use all fresh, or to save prep time and a bit of money, and use good-quality frozen strawberries for the ones that will be cooked down)
- chopped chocolate (for the richest flavor, choose dark chocolate with a cacao percentage between 60% and 80%--I'll always push you to choose finely chopped high-quality chocolate bars when it comes to baking/cooking with chocolate, or at the very least a high-quality chocolate brand of chocolate chips like Ghirardelli or Callebaut)
- unsweetened cocoa powder (you can use either Dutch-process or natural)
- fresh lemon juice
- heavy cream
- all purpose flour
- granulated sugar + powdered sugar
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
- unsalted butter
- an egg
The Mise en Place
This recipe is basically an assembly of a few delicious ingredients. Before assembling the Chocolate Covered Strawberry Pie, you'll need to:
Make the chocolate pie crust.
Wash, dry, and hull the strawberries.
Cook half of the strawberries and let them cool.
Make the chocolate ganache
and let it cool.
These are all very simple and achievable tasks. Of course, I think the homemade versions of these elements are worth the effort and will yield the best tasting pie. However, I'm also aware that we all need some easy time-saving swaps every now and then. Here are some time-saving store-bought swaps you can utilize if you need to to make this recipe even easier:
- The chocolate pie pastry can be swapped out with an Oreo pie crust, or you could even buy a pre-made one!
- The cooked strawberries can be replaced with good-quality strawberry preserves.
Step-by-Step Visual Overview
Here is a quick visual guide for how to assemble the Chocolate Covered Strawberry Pie! This is not the actual recipe; that is located at the end of this article and has much greater detail to ensure success.
Step 1: Add the cooled cooked strawberries into the blind-baked pie crust.
Step 2: Spread them in an even layer.
Step 3: Arrange the strawberries as desired, cut side down.
Step 4: Generously drizzle the ganache over the strawberries.
Make-Ahead Tips
This pie is best served the day it is made. Because of this, feel free to take advantage of the various ways the components can be made ahead:
- Make the chocolate pie crust up to 3 days ahead of time or longer if storing the raw pastry in the freezer.
- Roll out and blind-bake the pastry. This can be done up to 2 days ahead.
- Make the reduced strawberries up to 5 days ahead of time.
- Make the ganache up to 1 week ahead of time, though you'll have to reheat it before you use it.
Serving + Storing
Once the pie is assembled, it can be served immediately, or it can be chilled and served a few hours later. It definitely is best served within 24 hours of assembly. The longer it sits, the more the moisture from the strawberries will seep out, causing the beautiful presentation of the pie to deteriorate.
More Strawberry Recipes
More Chocolate Recipes
I am so honored when you make a recipe from my site! If you make this Chocolate Covered Strawberry Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here and tag me on Instagram!
PrintFull Recipe
Chocolate Covered Strawberry Pie
A simple yet stunning dessert, this Chocolate Covered Strawberry Pie features a chocolate crust, two layers of strawberries with a deluge of rich chocolate ganache to finish it off.
- Prep Time: 00:25
- Cook Time: 00:40
- Total Time: 1 hour 5 minutes
- Yield: 8-10 slices
- Category: Dessert
- Cuisine: American
Ingredients
For Chocolate Pastry
- 1 cup (120 grams) all-purpose flour
- ½ cup (56 grams) powdered sugar
- ¼ cup (28 grams) unsweetened cocoa powder
- Pinch coarse kosher salt
- ½ cup (113 grams) unsalted butter, cold
- 1 large egg
For Filling
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons fresh lemon juice
- 2 quarts fresh strawberries, cleaned, hulled, cut in half, and dried well, divided
- ⅓ cup (75 grams) heavy cream
- ½ cup (90 g) chopped chocolate or high-quality chocolate chips
- ⅛ teaspoon coarse kosher salt
Instructions
Prepare the Pastry:
- Add the flour, powdered sugar, cocoa powder, and salt to the bowl of a food processor.
- Pulse until combined.
- Add in the butter and pulse 7 times.
- With the motor running, add in the egg and let process until a dough forms together into a cohesive ball.
- Scrape the dough from the bowl onto a piece of plastic wrap. Form the dough into a disk and wrap tightly.
- Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
- Refrigerate for at least 2 hours, but preferably overnight.
- When ready to use, preheat the oven to 375ºF and place an oven rack in the lower part of the oven.
- Roll out the pastry on a lightly floured surface to an 11-inch circle and place it in a 9-inch tart pan, making sure to push the pastry into the edges of the pan. Trim off any excess dough. Place the tart shell in the freezer for at least 15 minutes.
- Once chilled, line the tart shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
- Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes, or until the pastry is fully cooked through. Set aside to cool completely until ready to use. This can be done up to one day ahead of time.
Make the Filling and Assemble:
- In a medium pot, combine the granulated sugar, lemon juice and half of the prepared strawberries. Cook over medium heat, stirring frequently, until the strawberries have reduced by half and thickened, 8 to 10 minutes, mashing the berries with a potato masher or a fork halfway through cooking. Transfer to a container and let cool.
- In a small pot, heat the cream over medium-low heat until it’s bubbling around the edges. Add in the chocolate and salt and stir together until the chocolate starts to melt. Shut off the heat and continue to stir until the chocolate is fully melted and the ganache is glossy. It will be very thick. Set aside until ready to use.
- When ready to assemble the tart, spread the cooked strawberries onto the bottom of the fully baked and cooled chocolate tart shell. Arrange the remaining strawberries, cut sides down, on top of the cooked strawberries. Generously drizzle chocolate ganache on top of the strawberries. The pie can be served immediately, or it can chill in the refrigerator before serving. It should be served the same day it is made.
Notes
An Oreo pie crust is an easy alternative to the chocolate pie pastry.
I often use frozen strawberries to make the filling, just to save on prep and cost (and frozen berries are usually pretty good quality), and then use the best fresh strawberries I can find to place on top.
Let the strawberries drain and dry on a clean kitchen towel before using. Ideally, the uncut side of the strawberry should be dry so that the chocolate can adhere to it.
If your chocolate ganache has cooled too much during the assembly process before you get a chance to drizzle it, briefly heat it back up over low heat while constantly stirring. It shouldn’t be very hot, but it should be easy to drizzle onto the strawberries.
If you wanted to skip the step of making the strawberry reduction, you can replace it with 1 cup of a high-quality strawberry preserve.
There may be some chocolate ganache remaining after garnishing the top of the tart. You can store it for up to 1 week in the refrigerator.
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Chantal
Galentines day hit. It looked beautiful and everyone loved it and thought it was amazing and the directions are so clearly written. I followed the make ahead tips for the crust and used a jar of preserves since strawberries are so expensive this time of year. I love that the recipes here always include notes about easy swaps or make ahead tips
Kelli Avila
YAY! I forgot about this recipe! So glad you enjoyed it! Happy Galentine's!! -Kelli