Description
Delicious chocolate covered strawberry pie with a rich ganache and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (56 grams) powdered sugar
- 1/4 cup (28 grams) unsweetened cocoa powder
- Pinch coarse kosher salt
- 1/2 cup (113 grams) unsalted butter, cold
- 1 large egg
- 1/4 cup (50 grams) granulated sugar
- 21/2 teaspoons fresh lemon juice
- 2 quarts fresh strawberries, cleaned, hulled, cut in half, and dried well, divided
- 1/3 cup (75 grams) heavy cream
- 1/2 cup (90 grams) chopped chocolate or high-quality chocolate chips
- 1/81/2 teaspoon coarse kosher salt
Instructions
- Prepare the Pie Crust: Start by mixing your all-purpose flour, butter, powdered sugar, cocoa powder, and coarse kosher salt in a food processor until the mixture is crumbly and sandy. Then, add the egg and lemon juice, mixing until you form a smooth dough that feels slightly sticky but manageable. Remember, avoid over-mixing as a messy crust might not hold its shape later.
- Pre-bake the Crust: Press the crust into a 9-inch tart pan evenly. Preheat your oven to 375 degrees F and place the crust in the oven until it becomes golden brown and smells inviting, about 20-25 minutes. Keep an eye on it to prevent burning.
- Make the Chocolate Ganache: In a medium pot, combine the chopped chocolate and heavy cream over low heat. Stir the mixture until it melts together, forming a silky-smooth ganache. You will know it is ready when it is glossy and flows easily off a spoon. Be careful not to overheat the chocolate, or it can seize up and become grainy.
- Cool the Ganache: Allow the chocolate ganache to sit at room temperature until it thickens a bit; it should be pourable but not runny. If it cools too much and becomes too thick, gently reheat it on low just until it achieves the desired consistency for drizzling over strawberries.
- Assemble with Strawberries: Once the crust has cooled, arrange the fresh, dried strawberries on top of the pie crust. Drizzle the cooled ganache all over the berries, ensuring an even coating for a beautiful chocolate sheen. It is essential that the strawberries are firm and dry to maintain the pie’s presentation.
- Chill Before Serving: Cover the pie and refrigerate for about 60 minutes before slicing. This cooling time helps the ganache firm up nicely. If you cut too soon, the pie may become messy, so be patient.
Notes
- Storage Tips: Best served the same day. You can prepare components like the crust and ganache ahead, but assemble the pie closer to serving time to retain texture and presentation.
- Expert Tips: For a sturdy pie crust, ensure your butter is cold when mixing the dough and avoid over-mixing to prevent crumbling. If your ganache thickens too much after cooling, reheat it gently on low heat to restore drizzling consistency. Make sure fresh strawberries are dry and firm before arranging on the pie to prevent mushiness. Using pie weights while baking will help keep the crust from shrinking.
- Reheating Instructions: If your ganache cools too much, gently reheat it in a small pot over low heat until it is pourable again.
- Serving Suggestions: Serve the pie with whipped cream on the side or pair it with a scoop of vanilla ice cream. You may garnish with mint leaves for a touch of freshness.
- Recipe Variations: You can substitute the chocolate pie crust with an Oreo pie crust for an easier alternative. To save time, consider using high-quality strawberry preserves instead of fresh cooked strawberries. Add a layer of mascarpone cheese for a creamy texture or drizzle additional chocolate on top before serving for extra flair.
- Ingredient Notes: Choose high-quality chocolate with 60-80% cacao for the ganache for the best flavor. When selecting strawberries, pick firm, dry ones to ensure they hold their shape and texture in the pie.
Nutrition
- Serving Size: 1 slice
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown