Chocolate Strawberry Cream Pie

A slice of cream pie with strawberries on top and a chocolate drizzle

Chocolate Strawberry Cream Pie is an easy dessert recipe that starts with a store-bought frozen pie crust! So simple to make with a buttery flaky pie crust, sweet no-bake cheesecake layer, juicy strawberries, and a milk chocolate drizzle over top.

Course Dessert

Cuisine American

Keyword chocolate strawberry cream pie, chocolate strawberry pie

Prep Time 15

Cook Time 12

Refrigeration Time 6

Total Time 6 27

Servings

Calories 401kcal

Ingredients

1 store-bought pie crust (9-inch pie crust, not deep dish)
1 cup heavy whipping cream
1 bar (8 oz) cream cheese softened
1/3 cup powdered sugar (heaping 1/3 cup)
½ teaspoon vanilla extract
20 whole strawberries (halved lengthwise)
1/2 cup milk chocolate chips
1 tablespoon shortening OR oil

Instructions

Cook the frozen pie crust according to the package directions. Let cool completely before proceeding.
1 store-bought pie crust
In a mixing bowl using an electric hand mixer, or use the whisk attachment of a stand mixer, beat the heavy whipping cream until stiff peaks form.
1 cup heavy whipping cream
In a separate mixing bowl, beat the cream cheese until smooth and fluffy.
1 bar (8 oz) cream cheese
Add the powdered sugar and vanilla extract to the whipped cream cheese, and beat until combined.
1/3 cup powdered sugar, ½ teaspoon vanilla extract
Using a rubber spatula, add the whipped cream into the cream cheese mixture and gently fold everything together until combined.
Evenly spread the cream cheese mixture into the cooled pie crust and smooth out the top.
Arrange the strawberries, cut side down, over the top.
20 whole strawberries
Cover the pie with plastic wrap or a lid, and refrigerate for at least 4-6 hours so the pie can thicken and set.
Right before serving make the chocolate drizzle. Combine the milk chocolate chips and shortening in a microwave-safe bowl. Microwave for 2 minutes, stirring it every 30 seconds, until silky and smooth and completely melted.
1/2 cup milk chocolate chips, 1 tablespoon shortening OR oil
Drizzle the chocolate glaze over top the strawberries. You can use a fork to do this or put the chocolate glaze into a Ziploc bag, with the bottom corner slightly snipped, and glaze the pie. For perfect glaze lines use a piping bag with a small tip.
^{*If you want the chocolate glaze hardened for serving then place the pie back in the fridge for just a few minutes or serve the pie with the melted chocolate glaze over top. I prefer it refrigerated and hardened, so I refrigerate the pie for about 10 minutes before serving.}

Video

Notes

Chocolate Glaze : The chocolate drizzle on top will harden up slightly once put on the cold pie. Either use a fork to drizzle the chocolate on top OR put the melted chocolate into a ziploc bag and snip off the corner and drizzle in a circle motion/line motion over the strawberries.

Strawberries : Cut the strawberries in half the long way. Meaning from the top of the strawberry to the bottom. That way you end up with two halves that are longer/flatter in shape. If you prefer smaller chunks then chop the strawberries up small.

Shortening/Oil : Shortening is preferred or even the solid form of coconut oil will work. If using oil, use a neutral flavored oil such as canola oil or vegetable oil.

Make-Ahead Instructions : This pie can easily be made the day before, or the morning of. Assemble the pie (but without the chocolate glaze), cover it with a lid or plastic wrap, and refrigerate for up to 12-18 hours. Any longer and the strawberries could start to bleed red color into the cheesecake layer. I always make this pie the night before, refrigerate until I need it the following day, and add the chocolate drizzle on right before serving. The fridge time allows the cheesecake to set and the strawberry flavor to meld with the cream cheese slightly.

Nutrition