Chocolate Covered Strawberry Pie

Chocolate covered strawberry pie is the dreamy combination of tender berries, crunchy cookie crust, and an ultra-silky chocolate ganache. If you have a soft spot for chocolate-dipped strawberries, this dessert takes those flavors to a whole new level, all stacked into a stunning chilled pie that slices beautifully and always draws a crowd.

I remember making this for my mother’s birthday brunch because strawberries were everywhere at the farmers market. She asked for the same pie the following year which tells you all you need to know about how special this recipe feels.

Ingredients

• Chocolate sandwich cookie crumbs: bring richness and a deep cocoa flavor. Look for cookies with real cocoa for the best result
• Unsalted butter: holds the crust together. Choose a high-fat content brand for better texture
• Granulated sugar: sweetens the crust just enough. Fine grain dissolves quickly so any standard sugar works well
• Fresh strawberries: add juiciness and brightness. Choose berries with a glossy exterior and no soft spots
• Semi sweet chocolate chips or chopped chocolate: are the star of the ganache. Use a quality bar or chips with at least 50 percent cocoa content
• Heavy whipping cream: creates luscious ganache. Go for cream labeled as heavy or double for a rich finish
• Unsalted butter: adds a glossy shine and a melt in your mouth texture to the ganache
• Vanilla extract: rounds out all the chocolate notes and brings warmth
• Optional garnishes: are white chocolate drizzle chocolate curls or extra strawberries. Garnishes make the pie even more beautiful but you can skip or mix and match as you like

Instructions

Prepare the Chocolate Crust:

In a medium mixing bowl, combine cookie crumbs with melted butter and sugar. Work the mixture with a spatula or your hands until every crumb is moistened and the texture feels like damp sand. Press this mixture firmly and evenly across the base and up the sides of your pie dish. I always use the flat bottom of a measuring cup to achieve that sharp edge. To set the crust, chill it for at least thirty minutes. For a more structured shell, bake it at three hundred fifty degrees Fahrenheit for eight to ten minutes, then let cool fully before filling.

Prepare the Strawberries:

Thoroughly wash the strawberries and pat them bone dry using paper towels. Cut off the stems and leaves. This is crucial because any water left can make the ganache seize and the crust soggy. Line up the strawberries cut side down in the crust. Pack them tightly side by side so when sliced, each piece delivers plenty of berry freshness.

Make the Chocolate Ganache:

Warm the cream in a small saucepan over medium heat. When the first steam wisp appears, pour it over your chocolate in a heatproof bowl but do not stir yet. After two minutes, gently stir until the mixture becomes velvety smooth and all chocolate bits have melted. Blend in butter and vanilla for a glossy finish. Let the ganache cool until it slightly thickens but remains pourable and easy to spread.

Assemble the Pie:

Slowly pour the ganache over the strawberries aiming to cover every berry and fill all the spaces. Tap the pie gently on the countertop to remove air pockets and settle the chocolate. Optional but always fun is to finish with swirls of white chocolate or a scattering of chocolate curls. Chill in the refrigerator for at least four hours until thoroughly set and the ganache is firm to the touch.

My favorite ingredient here has to be the strawberries when they are at their peak ripeness. They stand out against the chocolate in both flavor and color. One summer my family and I went berry picking and those handpicked strawberries made the most unforgettable version of this pie.

Storage Tips

Store the finished pie covered in the refrigerator. A cake dome or plastic wrap loosely tented works well to keep the ganache shiny. The best texture is enjoyed within two to three days but I have kept slices for up to four days and flavors hold up well. If you want to freeze it, do so before garnishing with whipped cream or fresh berries since those may weep with thawing.

Ingredient Substitutions

If you cannot find chocolate sandwich cookies, chocolate graham crackers or any crisp cocoa cookie also work for the crust. For the ganache, milk chocolate makes a sweeter filling and dark chocolate delivers a more bittersweet bite. Dairy free cream and vegan butter can be used for a plant based pie with just as much silkiness.

Serving Suggestions

Garnish each slice with extra strawberries set on the side or on top. For extra flair, pipe whipped cream rosettes or a simple dusting of powdered sugar. Pair this pie with a hot cup of coffee or a tall glass of milk to balance the richness.

Cultural Context

Chocolate covered strawberries originally became popular in mid twentieth century America as a romantic treat. Turning that nostalgic combo into a pie blends familiar comfort with a wow factor presentation. This dessert has now become a modern classic at birthdays anniversaries and Valentine’s Day.

Seasonal Adaptations

Use in season strawberries at their peak for best flavor in spring and summer
Swap in sliced peaches or raspberries if berries are not available or flavorful
When the weather cools, add a touch of cinnamon or espresso powder to the ganache for a warming twist
Three things to note about this recipe
Packing the strawberries tightly stops ganache from leaking and makes prettier slices
Letting the ganache cool before pouring gives a thicker luscious layer
Chilling the finished pie is not optional it ensures clean cuts and the classic texture everyone loves

Success Stories

My friend made this pie for a work potluck and people asked for the recipe all week. I have served it at Easter and one year a neighbor brought over a bowl of freshly picked strawberries just to see if I would make it again. Seeing the chocolate shell crack as you cut each slice brings such satisfaction every single time.

Freezer Meal Conversion

To make ahead and freeze, assemble the pie without whipped cream or fresh berry garnishes. Wrap securely in a double layer of plastic wrap then in foil. Defrost overnight in the fridge for best results. Ganache texture is almost as good as freshly made and you will always be ready with a showstopper dessert in your freezer.

Every bite is sweet and memorable—serve this for any special gathering when you want a stunning dessert that delivers big flavor.

Recipe FAQs

→ How do I keep the crust from becoming soggy?

Ensure the strawberries are thoroughly dried before adding to the crust, and consider baking the crust briefly for extra firmness.

→ Can I use other types of chocolate for the ganache?

You can substitute milk or dark chocolate, adjusting the amount to achieve the desired sweetness and consistency.

→ How long does the pie need to chill before serving?

Allow at least 4 hours of chilling time for the ganache to set completely and the layers to firm up.

→ What are good garnishes for this pie?

Try white chocolate drizzle, chocolate curls or shavings, fresh strawberries, or whipped cream rosettes for a decorative touch.

→ Can I make this dessert ahead of time?

Yes, it keeps well when made a day ahead and stored covered in the refrigerator until serving time.