Back in February, The Pie Hole in Los Angeles had a special valentine's day pie featuring a chocolate covered strawberry pie. I had to try it. Unfortunately, I only heard about this pie on the last day and of course, they had already sold out. Not wanting to wait another year, I decided to make my own. I mean, I already made their earl grey pie so this chocolate covered strawberry pie can't be that much harder, right?
Chocolate Covered Strawberry Pie
Vanilla wafer crust
- 1 ¾ cup vanilla wafers crumbs
- ⅓ cup granulated sugar
- 6 tbsp melted butter
- 1 cup strawberry puree
- 2 large egg yolks
- 3 tbsp cornstarch
- ½ cup granulated sugar
- 1 ½ cup heavy cream divided
- 3 ½ ounces bittersweet chocolate
- ¼ cup + 2 tbsp heavy cream
- ½ cup semisweet chocolate chips
- 10 strawberries
- 1 cup heavy cream
- Preheat oven to 350 degrees F.
- Crush the vanilla wafers into crumbs with a food processor, blender, or a mallet. Combine 1 ¾ cup crumbs with ⅓ cup sugar and 6 tbsp melted butter, stirring until well combined. Press the crust mixture into a pie tin to make the crust. Bake the crust for 10-12 minutes or until browned. Remove from oven and cool completely.
- Meanwhile, make the strawberry mousse. Blend enough strawberries to make 1 cup puree (about 12 ounces). Combine 1 cup strawberry puree with 2 egg yolks, 3 tbsp cornstarch, ½ cup sugar, and 1 cup heavy cream in a medium saucepot. Bring to a simmer over medium heat, stirring frequently. Continue to simmer the strawberry filling until thickened, about 4-5 minutes. Remove from heat and transfer the filling to a clean bowl. Cover the filling with plastic, placing the plastic wrap directly on top of the filling. Let cool completely and chill for at least 1 hour.
- Make the chocolate ganache. Heat 3 ½ ounces bittersweet chocolate with ¼ cup + 2 tbsp heavy cream in the microwave, stirring every 20 seconds until the chocolate is melted. Alternatively, melt the chocolate with the heavy cream on the stovetop using a double boiler. Spread the ganache at the bottom of the crust and let cool completely.
- Whip ½ cup heavy cream until stiff peaks form. Fold the whipped cream in the strawberry filling. Pour the filling into the pie crust on top of the ganache. Let chill for at least 1 hour or overnight.
- Prepare the toppings. Melt ½ cup semisweet chocolate chips in the microwave, stirring every 20 seconds until the chocolate has melted. Alternatively, melt the chocolate on the stovetop using a double boiler. Dip the strawberries in the melted chocolate and lay them on parchment paper. Let the chocolate cool completely.
- Whip 1 cup heavy cream until stiff peaks form. Decorate the chocolate covered strawberry pie with the whipped cream and chocolate-covered strawberries.
**Helpful tips and common mistakes
If you had the chance to make my earl grey pie, you're probably guessing this chocolate covered strawberry version is going to be just as much work. Well, I have good news for you! This pie is a tad bit easier - woohoo! Instead of a traditional pie crust, we're going to make an easy vanilla wafer crust. Fill that with a layer of chocolate ganache, strawberry mousse, and top it with whipped cream. and chocolate covered strawberries. Ready to go?
Okay, let's start with the vanilla wafer crust. All you have to do is crush some vanilla wafer cookies with a food processor, blender, or by hand until crumbly. Combine the crumbs with melted butter and sugar and press the mixture into a pie tin. Bake the crust for 10-12 minutes or until browned. This is the only time the pie is going to be baked so go ahead and fully bake the crust.
While the crust is cooling, make the strawberry mousse. I used fresh strawberries during the berry season to get the best strawberry flavor possible. Blend up the strawberries until pureed and combine it with egg yolks, cornstarch, sugar, and heavy cream. Bring the mixture to a simmer over medium heat, stirring constantly. You don't the eggs to curdle so keep the flames on medium and keep on stirring. Once the mixture has thickened, remove it from heat and let it cool completely. Place plastic wrap directly on top of the mousse to prevent a skin from forming as it cools.
By now the crust should be fully cooled. Make the ganache by microwaving chocolate with heavy cream until the chocolate has melted. You can also do this on a double boiler over the stove. Pour the ganache into the crust in one even layer and let it set.
Finish the strawberry mousse by folding in whipped cream and pour it into the pie. Let that sit for at least one hour or overnight. I prefer to let the pie rest overnight just in case.
Finish the chocolate covered strawberry pie with a dollop of whipped cream and chocolate covered strawberries. The berries are optional but they just complete the pie, don't you think? To make the strawberries, just melt semisweet chocolate chips either in the microwave or in a double boiler. Then, dip the strawberries in the chocolate and lay them on a parchment paper to cool.
Dust a little cocoa powder on top if you want to get real fancy and sit back and admire your work. Ain't she a beauty?
I'll be honest, I have no idea if this tastes the same as the chocolate covered pie sold at Pie Hole. But I'll tell you one thing. It's incredibly delicious. You really can't go wrong with chocolate and strawberries and this pie hit it out of the park.
For more pie inspiration check out this salted butterscotch buttermilk pie!