Black Bottom Strawberry Cream Pie

By melanieroe

Prep Time: 40 Min
Total Time: 3 Hr 5 Min
Makes: 8 servings

NUTRITION INFORMATION:
1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g); Cholesterol 35mg; Sodium 280mg; Total Carbohydrate 60g (Dietary Fiber 2g, Sugars 43g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 4%; Iron 4% Exchanges: 2 Starch; 2 Other Carbohydrate; 3 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
• 2/3 cup hot fudge topping
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 pint (2 cups) strawberries, quartered
• 1/2 cup strawberry pie glaze
• 1/2 cup whipping (heavy) cream, whipped, if desired

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2. Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
3. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
4. In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
5. Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.
High Altitude (3500-6500 ft): No changes.