Black Bottom Strawberry Cream Pie
Dive into pure indulgence with this Black Bottom Strawberry Cream Pie, a show-stopping dessert that combines layers of rich, velvety flavors and fresh, fruity sweetness. This recipe begins with a buttery chocolate cookie crust, baked to perfection and filled with a luscious layer of dark chocolate ganache. The centerpiece is a silky strawberry cream filling, made with real strawberry purée for an authentic burst of summery flavor. Topped with cloud-like whipped cream and adorned with fresh strawberries, this no-bake masterpiece is as visually stunning as it is delicious. Perfect for special occasions, this pie offers an irresistible harmony of textures and tastes that will make it the highlight of any dessert table. Prepare to wow your guests with this elegant and decadent treat!
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Recipe Information
Ingredients
- 1.5 cups Chocolate cookie crumbs
- 5 tablespoons Unsalted butter, melted
- 6 ounces Dark chocolate chips
- 0.5 cup Heavy cream (for chocolate layer)
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1.5 cups Milk
- 3 pieces Egg yolks
- 1 cup Strawberry purée (strained)
- 1 teaspoon Vanilla extract
- 1 cup Whipping cream (for topping)
- 2 tablespoons Powdered sugar
- 1 cup Fresh strawberries (for garnish)
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and can hold their shape when pressed together.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8–10 minutes, then set aside to cool completely.
In a small saucepan, heat the heavy cream (for the chocolate layer) over medium heat until it just begins to simmer. Remove from heat and pour over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
Pour the melted chocolate into the cooled crust, spreading it into an even layer. Place in the fridge to set while preparing the strawberry cream filling.
In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually add the milk, whisking to combine.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until thickened and bubbling (about 5 minutes).
In a small bowl, lightly beat the egg yolks. Slowly pour a quarter of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan and continue cooking for 2 minutes, stirring constantly. Remove from heat and whisk in the strawberry purée and vanilla extract.
Let the strawberry cream filling cool slightly, stirring occasionally to prevent a skin from forming. Pour the filling over the chilled chocolate layer in the pie crust.
Refrigerate the pie for at least 4 hours or until the filling is completely set.
Just before serving, whip the whipping cream and powdered sugar together in a bowl until stiff peaks form.
Spread or pipe the whipped cream over the pie and garnish with fresh strawberries.
Serve chilled and enjoy this delightful dessert!
Nutrition Facts
Calories |
5373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.8 g | 443% | |
| Saturated Fat | 193.0 g | 965% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 530.2 g | 193% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 377.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1197 mg | 92% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2907 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
