Chocolate Strawberry Pie
This Chocolate Strawberry Pie combines the rich, sweet flavor of chocolate with the ripe, fresh flavor of strawberries for a tasty and decadent dessert. Creating this masterpiece is worth every second!
Strawberry and chocolate… is there a more iconic flavor combination? If you love chocolate-covered strawberries (and who doesn’t?), then this Chocolate Strawberry Pie with Oreo Crust is going to make your dessert dreams come true.
This beauty may seem intimidating, but trust me, this is an easy pie to make! No making a pastry dough, and just one trip to the oven to bake the Oreo layer and brownie filling. Each of the components of the pie are simple, and the end result is so worth it.
There are four separate layers- the Oreo crust, brownie pie filling, strawberry jam, and a chocolate ganache topping. You will make each of these elements separately and then put them together to make this beautiful pie. Top it off with fresh strawberries for some extra tangy, juicy flavor and some beautiful color!
Easy Oreo Crust
First, let’s talk about the Oreo crust. This will be the bottom layer of the strawberry pie. Like any cookie crust, you want to crush the cookies to be fine crumbs, combine them with some melted butter, and then fill the pie pan by pressing down the crumbs into a pie crust shape. You can take a look at my Oreo Crust Recipe to get a more detailed explanation.
I used about 25 Oreo cookies for my crust, but you might not end up using all of the crumbs in the crust. You’ll need enough for a thin layer on the bottom and up the sides. Unlike most cookie crusts, there is no need to bake the Oreo crust since it will be baked along with the brownie layer you place on top.
The only gluten in this recipe is in the Oreo crust, so if you need a gluten-free dessert, you can use gluten-free Oreos instead!
Brownie Pie Bottom
The second component that you will work on is the brownie pie filling. The brownie pie bottom is a flourless brownie filling that will be placed on top of the Oreo crust and then baked together. This filling is extra chocolatey (and therefore extra delicious), since we’re going to use a combination of melted chocolate and cocoa powder in the recipe. Once baked, it will be set with crunchy edges and an ooey gooey center.
You can check out my Brownie Pie Recipe for some more details about this filling. It is the same brownie recipe but uses a regular pie crust instead of the Oreo cookie crust we’re making this time.
Homemade Strawberry Jam Layer
For the third layer of your Chocolate Strawberry Pie, we’re going to make a homemade strawberry jam. Making jam at home is actually very easy and you can taste the difference! For this recipe, you can use fresh or frozen strawberries. Cut them into small pieces and let them simmer with the sugar and cook down until it is a jam-like consistency.
If you are planning ahead, you can make this a few days ahead and let it chill in the fridge. In either case, make sure you let the strawberry jam cool before placing it on the pie.
This jam recipe is very versatile and you can incorporate other fruits if you want! A mixed berry jam with strawberries, blueberries, and raspberries would be lovely with this. Just make sure whatever fruit you choose will go well with strawberries and chocolate!
To make this even easier, you can just use a jar of your favorite good-quality jam from the store instead.
Chocolate Ganache Covered Strawberries
Last, but certainly not least, we have the top layer of chocolate ganache with ganache-covered strawberries on top. Ganache is another component that sounds fancy but isn’t hard at all. For real, all you have to do is heat the cream until steamy, and stir in some high-quality chocolate and a pinch of salt. This will form a nice creamy, chocolatey mixture to add to the top of your pie.
I often discuss the similarities between cooking and baking and my training in a chemistry lab, and making a ganache is a great example of this. The order of adding reagents to an experiment can be crucial – and the same is true for making ganache. Why does this matter? It’s time for my favorite subject… kitchen chemistry!
To make a silky smooth ganache, always warm the cream first and add the chopped chocolate to the cream. Pouring warmed cream over chopped chocolate can cause the ganache to separate, resulting in grainy specks of chocolate in the mixture.
If you really want to add chopped chocolate into the warmed cream instead of the other way around, make sure you let the mixture sit for a few minutes before stirring. This allows the chocolate to melt slightly before being disturbed!
Then, you’ll want to create a layer of fresh strawberries on top while the ganache is still warm. Place the strawberries into the ganache and they will stay in their place once the ganache is set in the fridge. Top it off with a drizzle of the ganache and you have yourself an amazing Chocolate Strawberry Pie!
Tips and Tricks for the Best Chocolate Strawberry Pie
- If you want to split up the steps into different days, the Oreo crust, brownie bottom, and strawberry jam can all be made ahead of time. Just wait until the day you are ready to eat it to assemble them all together!
- For the ganache layer, is it important to use good quality chocolate so that it melts smoothly (and has the best flavor!). I would stay away from chocolate chips since they have an agent in them to keep them in their chip form and are less likely to melt easily. Get a good chocolate bar and chop it up before putting it into the warm cream.
- Let each of the components cool before adding the next one. This will ensure that your jam and ganache don’t become too runny!
- This pie is best eaten fresh, but it can be stored in the refrigerator for up to 3 days and will still be delicious!
More Strawberry Desserts:
- Strawberry Cheesecake
- Strawberry Layer Cake with Whipped Cream Frosting
- Chocolate Chip Strawberry Trifle
- Strawberry Rhubarb Oatmeal Bars
- Berry Pavlova with Lemon Curd Cream
For the Oreo Crust:
- 25 Oreo cookies
- 4 tablespoons (56.5 grams) unsalted butter
For the Brownie Pie:
- 4 ounces (113 grams) semi-sweet or dark baking chocolate
- 1/2 cup (113 grams) unsalted butter
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
For the Strawberry Jam:
- 1 pound (453.5 grams) fresh or frozen strawberries
- 1/4 cup (49.5 grams) granulated sugar
For the Chocolate Ganache:
- 7 ounces (200 grams) good quality chocolate, chopped
- 7 ounces (200 grams) heavy cream
- pinch of salt
- additional strawberries (30-40, depending on size), to decorate
- Make the Oreo crust. Finely crush the Oreos. Melt the butter in a large microwave-safe bowl. Pour the cookie crumbs into the melted butter and mix to combine well, stirring until the crumbs stick together. Transfer the crumbs into a pie pan and press down along the bottom and sides of the pan, creating a thin layer. Depending on the depth of your pie pan, you may not use all the crumbs.
- Make the brownie layer. Preheat the oven to 350 °F. Melt the butter and chocolate together in a small saucepan over medium heat, whisking until combined. Remove from the heat and add in the sugar, whisking until fully combined. Add in the eggs, one at a time, whisking after each addition. Add the cocoa powder, vanilla extract, and salt and stir to combine. Pour the brownie filling into the prepared Oreo crust and bake for 40 minutes, or until the edges are just puffed and brownie-like, but the middle remains soft and gooey. Set aside to cool.
- Make the strawberry jam. While the brownie layer bakes, make the jam. Hull the strawberries and chop into small pieces. Add the strawberries to a medium-sized saucepan with the sugar. Cook over medium heat, breaking down the strawberries with a wooden spoon as they cook. Continue to cook until the strawberry jam is thickened and reduced by half, about 10 minutes. Set aside to cool.
- Make the chocolate ganache. Heat the heavy cream over medium heat or in a microwave until just starting to steam. Add in the chopped chocolate and stir with a rubber spatula until all the chocolate has melted into a smooth ganache.
- Assemble the chocolate strawberry pie. Spread the jam over the brownie pie, using a knife or spoon to spread almost to the edge of the pie. Pour the still-warm ganache over the top of the strawberry jam, reserving a little of the ganache for drizzling. While the ganache is still warm, place additional hulled strawberries, cut side down, on top of the ganache and press lightly into the ganache layer to secure. Drizzle the reserved ganache over the top of the strawberries. Refrigerate for at least 1 hour to set the ganache before serving.
- Components of the pie can be made ahead of time. The Oreo crust and brownie can be baked up to 2 days in advance and stored at room temperature. The jam can be made up to 3 days in advance and refrigerated. Wait until the day of serving to assemble and add the ganache and fresh strawberries.
- The pie is best eaten fresh but can be stored in the refrigerator for up to 3 days after being assembled.
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