Chocolate Covered Strawberry Pie

I have news for you. Apparently I’m the worst pie blogger ever. Today is a big holiday in the pie world and I had no clue.

pre baking

It’s National Pie Day…according to my reliable sources at (Because I guess 3.14 is not celebration enough for this high maintenance dessert).


I know what you’re thinking…I’m a big phony! I should be utterly embarrassed!

Luckily I have a great big sister & an awesome fiancé that keep me in the loop on the big world events. They’re the real MVPs.


It’s like the stars aligned though…because I have a new recipe to share with you today. And it’s a good one.

It might not be February quite yet, but it’s never too early to plan for your valentine’s day galentine’s day celebration. This pie is basically a big chocolate covered strawberry in pie form. Yes, it’s as decadently delicious as it sounds.

Chocolate Covered Strawberry Pie

Happy National Pie Day. Hope you enjoyed a slice (or three) tonight.


Chocolate Covered Strawberry Pie


1 prepared single all-butter crust
2/3 cup sugar
1/4 cup cornstarch
2 tbsp unsweetened cocoa powder
1/4 tsp ground ginger
1/8 tsp ground nutmeg
pinch of kosher salt
6 large egg yolks
2 1/2 cups whole milk
6 oz semisweet baking chocolate, chopped
1/2 tbsp bourbon
1 tsp vanilla extract
whipped cream for topping, optional


Prep the crust: Roll out your prepared single pie crust, arrange in your pie pan, and trim the excess edge. Fold under the remaining edges, and crimp the crust as you wish–perhaps add a few heart cutouts or check out some valentine’s day pie crust inspiration. Preheat to 400 degrees and position a rack in the lower third of your oven with a baking sheet.

Blind bake the crust: Since our filling won’t be baked, we need to prebake the crust. Start by refrigerating the crust for 20 minutes. Then dock the crust (prick the crust all over with the tines of a fork) and freeze for 20 minutes. Once froze solid, line the crust with tightly with foil and fill with pie weights or dry beans. Place the frozen crust on the preheated baking sheet.

Bake your crust for 20 minutes, then remove the weights and foil and return to oven until the bottom is lightly golden–about 15 minutes longer. Set aside to cool.

Add the strawberries: Trim the strawberries and slice in half. Add a strawberry layer to the bottom of your cooled pie crust.

Prep the filling: In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, ginger, nutmeg and salt. Then whisk in the egg yolks to form thick mixture. Gradually add in milk, whisking as you go. Now on medium-high heat, whisk continuously until the mixture thickens, about 6-8 minutes. Allow the mixture to boil for 1 minute, then remove from heat. Add chopped chocolate and stir until chocolate has melted and the mixture is smooth. Whisk in bourbon and vanilla.

Allow filling to cool 5 minutes. Whisk occasionally to keep the mixture smooth. Pour filling over strawberries. Chill at least 2 hours to set. Slice and serve with fresh whipped cream.


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