Chocolate Strawberry Slab Pie
Indulge in the decadent delight of a Chocolate Strawberry Slab Pie, a dessert that combines buttery homemade pie crust, velvety dark chocolate ganache, and lush, ripe strawberries. Perfect for sharing, this large-format pie is as stunning as it is delicious, with a glossy chocolate layer that sets beautifully under a vibrant strawberry topping. The crust is flaky and golden, made from scratch with simple ingredients, while the ganache comes together effortlessly with rich dark chocolate and warm cream. Garnished with powdered sugar for an optional finishing touch, this slab pie is ideal for gatherings, creating an irresistible centerpiece that serves up to 12 guests. Whether served chilled or at room temperature, this Chocolate Strawberry Slab Pie is a foolproof recipe to impress friends and family with its perfect balance of flavors and textures.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 10 ounces Dark chocolate (chopped)
- 1.25 cups Heavy cream
- 2 cups Strawberries (hulled and halved)
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
Turn the dough out onto a clean surface, form it into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
On a floured surface, roll the chilled dough out into a large rectangle, roughly 9x13 inches. Carefully transfer it to a rectangular baking sheet or pie tin, pressing it into the edges and trimming any excess.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dry beans. Bake the crust in the preheated oven for 20 minutes.
Remove the parchment paper and pie weights, then bake for an additional 10-15 minutes, or until the crust is golden brown. Let it cool completely on a wire rack.
To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 3 minutes, then stir until smooth and glossy.
Pour the ganache into the cooled pie crust and spread it evenly. Refrigerate for 1 hour, or until the ganache is set.
Arrange the halved strawberries on top of the ganache layer in a decorative pattern.
Optional: Dust with powdered sugar before serving for a touch of sweetness.
Slice into squares and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 216 mg | 5% | |
*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.
