American Pie Council

2019 Amateur Entry

 

Chocolate Covered Strawberry Pie

Mindy Johnson
Brooklyn, NY
Category: Cream

Chocolate Covered Strawberry Pie

Chocolate Cookie Crust:
27 Oreos, crushed to fine crumbs
1/4 cup crushed freeze-dried strawberries
6 tablespoons salted butter, melted

Strawberry Mousse:
1/4 cup boiling water
3 ounces strawberry gelatin
8 ounces cream cheese, softened
1 teaspoon vanilla
1/2 cup powdered sugar
1 1/2 cups heavy whipping cream, whipped to stiff peaks

Ganache:
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream, divided
1/4 cup white chocolate
1 drop pink food coloring

Whipped Cream:
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar

Garnish:
Crushed freeze-dried strawberries
Edible gold leaf
Gold luster dust
sprinkles, optional

Directions:
To make the crust combine the cookie crumbs, freeze dried strawberries and melted butter. Press into a lightly greased pie dish. Bake for 12 minutes at 350 degrees. Cool completely before filling.

To make the mousse whisk the hot water and gelatin together in a small bowl until completely dissolved. Set aside. In a large bowl beat together cream cheese, vanilla and powdered sugar until smooth. On low speed, mix in the strawberry gelatin mixture. Gently fold in the whipped cream. Spread the mousse over the pie crust and refrigerate for at least 30 minutes before adding the ganache on top.

To make the ganache add 1/2 cup + 2 tablespoons of heavy cream and the semisweet chocolate chips to a bowl and microwave at 30-second intervals until melted. Pour over mousse layer. Combine the white chocolate with remaining 2 tablespoons of heavy cream and microwave at 30-second intervals until melted. Stir in pink food coloring. Drop spoonfuls of the pink ganache over the chocolate ganache and use a knife or toothpick to swirl the two colors together. Sprinkle crushed freeze-dried strawberries over ganache. Refrigerate the pie for at least 30 minutes before adding the whipped topping.

To make the whipped cream topping, whip the heavy cream to soft peaks. Add vanilla and powdered sugar and beat to stiff peaks. Pipe the whipped cream in a border around the pie. Decorate the pie with gold leaf, luster dust and sprinkles if desired. Refrigerate until ready to serve.