Strawberry Mudslide Pie
A graham cracker crust is filled with a rich mixture of milk chocolate and cream cheese, a strawberry filling and whipped cream.
1 (12-ounce) package milk chocolate pieces
2 (8-ounce) package cream cheese, softened
2 teaspoons vanilla extract
1 (8-inch) graham cracker pie crust
1 (16-ounce) package frozen sliced California strawberries in syrup, thawed
1 tablespoon lemon juice
1 tablespoon cornstarch
Sweetened whipped cream, for garnish (optional)
- Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature.
- Beat cream cheese until fluffy, beat in chocolate and vanilla until smooth and thoroughly blended. Pour into prepared pie crust; smooth top. Chill until firm.
- Meanwhile, heat strawberries in small saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature. Pour over pie, spread to cover chocolate filling. Chill.
- Pipe top with sweetened whipped cream, if you wish. Cut into wedges to serve.
Makes 8 servings.
Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.