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Singel slice of no bake strawberry chocolate pie resting on a pie server with a white background | All images © Beyond the Butter®

No Bake Strawberry Chocolate Pie

Author: Jennifer
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!
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 servings


pie crust

  • 1 Diamond of California® Chocolate Nut Pie Crust

chocolate ganache layer

  • 3 oz Semi-Sweet Chocolate Chips
  • cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract

strawberry pie filling

  • .25 oz Unflavored Gelatin Powder, 1 envelope
  • 2 tablespoon Cold Water
  • 2 tablespoon Boiling Water
  • 8 oz Full Fat Cream Cheese, softened
  • 14 oz Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoon Lemon Juice
  • 2 teaspoon Vanilla Extract
  • 21 oz Lucky Leaf® Strawberry Pie Filling, divided (⅔ cup (156 g) for strawberry pie filling, remaining used for topping)


chocolate ganache layer

  • Add the semi-sweet chocolate chips to a small heat proof glass bowl.
  • 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).
  • 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.
  • Using a spatula, spread into the bottom and sides of the 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.
  • 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).
  • 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.
  • 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.


Recipe 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.
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