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READY IN 9+ hrs

Deep Dish Strawberry Pie

Read Reviews (8)

"A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!" — jenni

Ingredients Edit and Save

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Original recipe makes 1 deep-dish pie Change Servings

1 pastry for a 9-inch deep dish pie crust
1/2 cup semi-sweet chocolate chips
2 quarts fresh strawberries, hulled, divided
1 cup white sugar

2 tablespoons lemon juice
3/4 cup ginger ale
3 1/2 tablespoons cornstarch

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Directions

Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.

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PREP 20 mins
COOK 25 mins
READY IN 9 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 12, 2012

Easy, Delicious and a perfect dessert for your summer BBQ! Enjoy!

—jenni

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Most Helpful Critical Review

Mar 22, 2013

I wasn't really that impressed with this. I followed the recipe exactly and it was just ok.

—mymom

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9 Ratings

Jul 12, 2012

I have a standard strawberry pie I've been making for years, but I like trying new recipes, and this was was great. I followed the recipe to a T, and it came out perfect. If you refrigerate the pie for a few hours, the recommended amount of cornstarch is perfect. Next time I make this pie, I will pour the starwberry mixture in a vita mixer so the sauce would be smoother. The taste was divine, esp. the painted chocolate piecrust. This one is a keeper!

—ann cruz

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Apr 17, 2013

I have never liked traditional strawberry pie, I always found it way too sweet and way too fattening. I was incredibly worried about this one, especially when my strawberry goo thickened up pretty much immediately and I knew it wasn't going to survive 12-14 minutes on the burner. I took it off after 5 minutes and tasted it; my test taste must've had a pocket of lemon juice, it was terribly sour. However, this recipe turned out AMAZING! The lemon juice must've calmed down after cooling in the fridge (mine set in less than 2 hours). I never keep blueberries around because I tend to forget I have them and they go bad fairly quickly, so I used sliced kiwi instead. I can picture myself sitting on the beach drinking my frozen daiquiri and eating a slice of this beauty. The only thing I would do differently next time is use less chocolate (I used my own Wilton chocolate wafers and overdid it a bit).

—S. Sundt

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Jan 21, 2013

This is an incredibly well thought out recipe. I followed it to the tiniest detail, and it was beautiful and delicious! The chocolate in the crust is a very clever touch to keep it firm, and the filling combines for ideal texture and flavor. The whole berries at the base in particular make for a perfect element of beautiful fresh berry flavor in the sweet and tart filling.

—bansidhewail

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Jul 09, 2012

I baked this pie yesterday, following the directions exactly, and it got rave reviews from everyone in my family. None of them are normally "dessert people" but everyone went back for a second helping of this pie! The chocolate painted pie crust was brilliant! I used white chocolate and it added such a yummy flavor to the pie and a crunchiness to the crust. The level of sweetness was perfect, as was the consistancy of the filling. Thanks so much for sharing this amazing recipe...it has become an instant summertime favorite in my family!

—nicole041404

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Jun 24, 2012

the only thing I realy did different was quarter the strawberries rather than leave them whole....this pie is incredible!!

—erica

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Oct 18, 2012

I made this for a neighborhood bbq and I was asked for the recipe by everyone that had it. It was the chocolate on the crust that people mentioned the most. It just adds something different. It is one of those desserts that makes people think you're a master baker even though it is really easy to make!

—Tori C.

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Nutrition

Calories
332 kcal
17%

Carbohydrates
59.2 g
19%

Cholesterol
0 mg
0%

Fat
11.1 g
17%

Fiber
4.6 g
18%

Protein
2.9 g
6%

Sodium
123 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deep Dish Strawberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 332
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 3.7g 19 %
Cholesterol 0mg 0 %
Sodium 123mg 5 %
Potassium 293mg 8 %
Total Carbohydrates 59.2g 19 %
Dietary Fiber 4.6g 18 %
Protein 2.9g 6 %
Sugars 40.3g
** Vitamin A < 1 %
** Vitamin C 153 %
** Calcium 4 %
** Iron 16 %
** Thiamin 12 %
** Niacin 15 %
** Vitamin B6 5 %
** Magnesium 13 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.