Serve up a slice of summer at your next party with this No Bake Chocolate Covered Strawberry Pie in an Oreo cookie pie crust.

Strawberry season was late arriving this year in Pennsylvania. Most years Dad and I would head to the local farm to pick our own strawberries during Memorial Day weekend, but due to the weather not cooperating, they weren’t ready until the second weekend in June. Normally we would split a box and fill it to the brim with fresh berries, but this year we noticed the boxes were smaller, so we each got our own. We weren’t the only ones with the same idea because the farm was crowded due to the strawberry festival they were hosting. After the tractor dropped us off of in one of their numerous strawberry fields, we immediately got to picking. I walked away with 4.62 pounds while Dad had closer to 4 pounds.

With all of these berries, the question I face every year is – what should I make first? First dessert I made was my Strawberry Shortcake Layer Cake. Next I was in the mood to make chocolate covered strawberries, but they can be a bit time consuming not to mention quite messy with me getting chocolate everywhere, including my arms. I didn’t want to bake another cake since the weather has been quite hot (and I think the air conditioning in my apartment is dying). That’s when I got the idea to make this No Bake Chocolate Covered Strawberry Pie – an Oreo cookie crust with a creamy strawberry mousse-like filling topped with a layer of chocolate ganache. I can have my chocolate covered strawberries without being too time consuming and didn’t have to turn on my oven. Total win in my book.

Strawberries are probably one of my favorite fruits to eat as is. Lately I’ve been slicing up a bunch and throwing into some coconut yogurt for a quick breakfast. I haven’t quite experienced making dinner with strawberries yet, but I have plenty of experience with desserts.

This no bake pie gets its pink color from fresh strawberries; no food coloring needed. For an additional boost in strawberry flavor, I folded in fresh chopped strawberries. The hardest part about making this pie is just waiting for it to chill before diving in.

Under normal circumstances, this pie should be ok when refrigerated. However, if your kitchen is really warm, you may want to stick this pie in the freezer to firm up a bit before cutting. Otherwise, the filling might ooze a little when serving.

No Bake Chocolate Covered Strawberry Pie

Yield: 8-10

Plan on making this pie at least 1 day before serving to account for chill time.

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Ingredients

• 2 cups chocolate sandwich cookie crumbs, such as Oreo
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
• 1/2 cup heavy whipping cream, cold
• 8 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup strawberry puree (roughly 1 cup sliced processed in a blender and strained)
• 1 cup chopped strawberries

Ganache

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1 tablespoon unsalted butter

Instructions

2. In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a standard 9-inch pie plate (not deep dish). Refrigerate for 30 minutes before filling.
3. In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
4. In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the strawberry puree. Scrape down the bowl.
5. Fold in the whipped cream until fully incorporated then fold in the chopped strawberries. Spread into the pie crust. Refrigerate for 15 minutes.
6. In a heatproof bowl, add the chocolate. In a small saucepan, heat the cream until hot but not boiling. Pour over the chocolate and let sit for 1 minute. Add the butter and stir together until everything is melted and smooth.
7. Remove the pie from the refrigerator and spread the chocolate on top. Refrigerate at least 1 hour before serving. If your kitchen is too warm when serving, freeze for easier cutting.

 
Source: Adapted from Food Network

More Summer Desserts

No Bake Strawberry Cheesecake Dip

No Bake Peanut Butter Cup Pie

No Bake Chocolate Cherry Tartlets (can sub strawberries)

Strawberry S’mores Tart (almost no bake)

Strawberries and Cream Ice Cream (no cook, egg free)