Deep Dish Strawberry Pie

Deep Dish Strawberry Pie

9 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    9 h 20 m
jenni
Recipe by  jenni

“A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!”

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Ingredients

Adjust Servings

Original recipe yields 1 deep-dish pie

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Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
  2. Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
  3. Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
  4. Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
  5. Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
  6. Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
  7. Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.

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Reviews (9)

Rate This Recipe
jenni
4

jenni

Easy, Delicious and a perfect dessert for your summer BBQ! Enjoy!

ann cruz
3

ann cruz

I have a standard strawberry pie I've been making for years, but I like trying new recipes, and this was was great. I followed the recipe to a T, and it came out perfect. If you refrigerate the pie for a few hours, the recommended amount of cornstarch is perfect. Next time I make this pie, I will pour the starwberry mixture in a vita mixer so the sauce would be smoother. The taste was divine, esp. the painted chocolate piecrust. This one is a keeper!

S. Sundt
2

S. Sundt

I have never liked traditional strawberry pie, I always found it way too sweet and way too fattening. I was incredibly worried about this one, especially when my strawberry goo thickened up pretty much immediately and I knew it wasn't going to survive 12-14 minutes on the burner. I took it off after 5 minutes and tasted it; my test taste must've had a pocket of lemon juice, it was terribly sour. However, this recipe turned out AMAZING! The lemon juice must've calmed down after cooling in the fridge (mine set in less than 2 hours). I never keep blueberries around because I tend to forget I have them and they go bad fairly quickly, so I used sliced kiwi instead. I can picture myself sitting on the beach drinking my frozen daiquiri and eating a slice of this beauty. The only thing I would do differently next time is use less chocolate (I used my own Wilton chocolate wafers and overdid it a bit).

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 59.2 g
  • 19%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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