Chocolate Covered Strawberry Pie
Servings 1 pie
Ingredients
Vanilla wafer crust
- 1 ¾ cup crushed vanilla wafers (about 7 ounces)
- ⅓ cup granulated sugar (67 grams)
- 6 tablespoons melted butter (85 grams)
Strawberry mousse
- 1 cup strawberry puree (about 10 ounces of strawberries)
- 2 large egg yolks
- 3 tablespoons cornstarch (30 grams)
- ½ cup granulated sugar (100 grams)
- 1 ½ cup heavy cream, divided (375 ml)
Ganache
- 3 ½ ounces bittersweet chocolate
- ¼ cup + 2 tablespoons heavy cream
Remaining ingredients
- ½ cup semisweet chocolate chips (6 ounces)
- 1 tablespoon coconut oil
- 10 small strawberries
- ½ cup heavy cream (125 ml)
- 2 tablespoons powdered sugar (14 grams)
Instructions
- Preheat oven to 350 degrees F.
- Crush the vanilla wafers into crumbs with a food processor or blender. Combine crumbs with sugar and melted butter, stirring until well combined. Press the crust mixture into a pie tin to make the crust. Bake the crust for 10-12 minutes or until browned. Remove from oven and cool completely.
- Meanwhile, make the strawberry mousse. Blend enough strawberries to make 1 cup puree (about 10 ounces). Combine strawberry puree with egg yolks, cornstarch, sugar, and 1 cup heavy cream in a medium saucepot. Bring to a simmer over medium heat, stirring frequently. Continue to simmer the strawberry filling until thickened, about 4-5 minutes. Remove from heat and transfer the filling to a clean bowl. Cover the filling with plastic, placing the plastic wrap directly on top of the filling. Let cool completely and chill for at least 1 hour.
- Make the chocolate ganache. Heat bittersweet chocolate with heavy cream in the microwave, stirring every 20 seconds until the chocolate is melted. Alternatively, melt the chocolate with the heavy cream on the stovetop using a double boiler. Spread the ganache at the bottom of the crust and let cool completely.
- Whip remaining ½ cup heavy cream until stiff peaks form. Use the paddle attachment on the stand mixer and beat chilled strawberry filling until smooth. Fold the whipped cream in the strawberry filling. Pour the filling into the pie crust on top of the ganache. Let chill for at least 1 hour or overnight.
- Prepare the toppings. Melt semisweet chocolate chips with coconut oil in the microwave, stirring every 20 seconds until the chocolate has melted. Alternatively, melt the chocolate on the stovetop using a double boiler. Dip the strawberries in the melted chocolate and lay them on parchment paper. Let the chocolate cool completely.
- Whip ½ cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Top the chocolate covered strawberry pie with the whipped cream and chocolate-covered strawberries.
Notes
The chocolate covered strawberries can be prepared the night before.