This No Bake Strawberry Chocolate Pie combines the delicious combo of strawberries and chocolate into one very easy-to-make dessert! It combines a ready made chocolate nut crust, a layer of chocolate ganache, and the creamiest strawberry pie filling. With very few ingredients needed, this super simple, luscious recipe is a must try!
21ozLucky Leaf® Strawberry Pie Filling(divided (⅔ cup (156 g) for strawberry pie filling, remaining used for topping))
Instructions
chocolate ganache layer
Add the semi-sweet chocolate chips to a small heat proof glass bowl.
3 oz Semi-Sweet Chocolate Chips
In a separate heat proof bowl or measuring glass, heat the heavy whipping cream in the microwave for 1 minute, 15 seconds on high (or full power).
⅛ cup Heavy Whipping Cream
Pour the hot whipping cream over the semi-sweet chocolate chips, then cover lightly with aluminum foil. Let it sit for 2-3 minutes.
Remove the foil, add in the vanilla extract, then slowly whisk together until the chocolate ganache is nice and smooth.
1 teaspoon Vanilla Extract
Using a spatula, spread into the bottom and sides of the Diamond of California® chocolate nut pie crust.
1 Diamond of California® Chocolate Nut Pie Crust
Chill in the freezer for about 15-30 minutes until almost set. This is usually ready after making the pie filling.
strawberry pie filling
To a small heat proof bowl or measuring glass add the 2 tablespoons of cold water, then whisk in the unflavored gelatin. Let it sit for 1-2 minutes. Add in the 2 tablespoons of boiling hot water, then heat in the microwave for 15-30 seconds until the gelatin has fully dissolved. Set to the side and allow to cool slightly.
2 tablespoon Cold Water, .25 oz Unflavored Gelatin Powder, 2 tablespoon Boiling Water
Using your hand mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese until lightly fluffy (about 5-6 minutes).
8 oz Full Fat Cream Cheese
Add in the Eagle Brand® sweetened condensed milk, ⅔ cup of Lucky Leaf® strawberry pie filling, lemon juice, vanilla extract, and the dissolved unflavored gelatin mixture. Mix together on medium-high speed until well blended.
14 oz Eagle Brand® Sweetened Condensed Milk, 2 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract, 21 oz Lucky Leaf® Strawberry Pie Filling
Pour the strawberry pie filling mixture into the prepared chocolate nut pie crust, then smooth out using a spatula. Place in the refrigerator to chill and set for 6 hours, or overnight.
Spoon the remaining strawberry pie filling over the top of the chilled strawberry chocolate pie, then garnish with whipped cream (or thawed whipped topping) and chocolate curls before serving.
Store any leftover pie in the refrigerator.
Video
Notes
The remaining amount of strawberry pie filling can be kept in the refrigerator in a tightly sealed container until ready to use for the topping.
Keep the plastic cover that comes with the Diamond of California® chocolate nut pie crust and save it to use as a cover later when storing any leftover pie.