You guys. This is THE summer dessert you need to have in your fridge. You should just go ahead and double the recipe. One for
you your family and one for a friend. The photo below looks like a nicely topped strawberry pie of sorts, right?
But, oh no! The surprise is on the inside – hence, the chocolate dip portion of the title. This is true love.
I don’t even know how I came about this recipe as the site I found it on is great, but this was posted a couple years ago. Anyway, I am so glad I found it!! Generally, I change a little something about a recipe I find, but this is perfect as is.
Honestly, do yourself a favor and double this recipe. This is so easy to double and any friend, co-worker or family member will appreciate this gift. This pie is no bake and is a perfect warm weather treat! This looks like a lot of steps, but is a breeze.
Chocolate Dipped Strawberry Pie as found on My Name is Snicker Doodle website.
1 graham cracker crust
1/2 cup whipping cream
1 cup semi sweet chocolate chips
Cream Cheese Layer
1 8 oz. cream cheese, softened
1 cup white chocolate chips
2 Tbsp. orange juice (fresh squeezed)
2 tsp. grated lemon peel
1/2 to 1 container of fresh strawberries, hulled and sliced (depends on how much you like strawberries)
1/2 cup sugar
Melt whipping cream and chocolate chips using a double broiler until mixture is smooth. Pour into crust and chill for 1 1/2 hours in the fridge, or flash freeze. Once chocolate is chilled, using a hand mixer, mix cream cheese, orange juice and lemon zest. Place white chocolate chips in the clean double broiler and melt until smooth. (If you do not have a double broiler, you could use your microwave, but keep a very close eye on the chips, especially the white ones). Once chocolate is melted, add to cream cheese mixture and mix until incorporated. Spread evenly over chocolate layer. Chill for another 2 hours. To make the topping, place hulled and sliced strawberries in a bowl and add sugar. Let the strawberries macerate while the cake is setting in the fridge. Just before serving, add strawberries and some juice to the top of the pie. Enjoy!
I melted my chips and whipping cream in my make-shift double broiler. This works just fine. This will all come together in time to make a thick, dark, creamy chocolate mixture. You could microwave this but I have a hatred for my microwave after it scorched FOUR bags of chocolate chips. Don’t ask. I am still recovering from that day.
If you double the recipe (do it!) just try to evenly divide the chocolate.
Your kitchen will also smell amazing after slicing berries, squeezing orange juice and grating the lemon peel. A large navel orange produced 4 Tbsp. of juice for me.
I wanted to show you how much liquid the strawberries produce when sprinkled with sugar. Before on left – no juice and after on the right – they are over half full with delicious juice after sitting for about 1 hour. Yum!
While the chips are slowly melting in the double broiler, mix together your cream cheese, OJ and lemon rind. You want it nice and fluffy.
Add the chips to the cream cheese mixture and spread into the pies evenly. Refrigerate for a few hours to set up.
Just before serving, top with berries and some berry juice.
Eat. My Mom and I said we didn’t even need the strawberries! But they do add a nice touch.
The chocolate ganache balances well with the cream cheese mix. Cream cheese + citrus + white chocolate = a must have combo.
Even my dog wants some. I made 4 of these pies. Don’t tell anyone.