No Bake Chocolate Covered Strawberry Pie

By srumbel

Plan on making this pie at least 1 day before serving to account for chill time.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• 2 cups chocolate sandwich cookie crumbs, such as Oreo
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
• 1/2 cup heavy whipping cream, cold
• 8 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup strawberry puree (roughly 1 cup sliced processed in a blender and strained)
• 1 cup chopped strawberries
• Ganache
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1 tablespoon unsalted butter

Preparation

Step 1

In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a standard 9-inch pie plate (not deep dish). Refrigerate for 30 minutes before filling.
In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the strawberry puree. Scrape down the bowl.
Fold in the whipped cream until fully incorporated then fold in the chopped strawberries. Spread into the pie crust. Refrigerate for 15 minutes.
In a heatproof bowl, add the chocolate. In a small saucepan, heat the cream until hot but not boiling. Pour over the chocolate and let sit for 1 minute. Add the butter and stir together until everything is melted and smooth.
Remove the pie from the refrigerator and spread the chocolate on top. Refrigerate at least 1 hour before serving. If your kitchen is too warm when serving, freeze for easier cutting.
Serves: 8-10 servings