Black Bottom Strawberry Cream Pie Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra! |
| 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box | 2/3 | cup hot fudge topping | 1 | package (8 oz) cream cheese, softened | 1 | cup powdered sugar | 1 | pint (2 cups) strawberries, quartered | 1/2 | cup strawberry pie glaze | 1/2 | cup whipping (heavy) cream, whipped, if desired |
| 1 . | Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes. | 2 . | Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour. | 3 . | In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell. | 4 . | In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour. | 5 . | Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator. |
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| | High Altitude (3500-6500 ft):No changes. | Hot fudge topping is much thicker than chocolate-flavor syrup. Its thickness helps form the "black bottom" of this layered pie.
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