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Chocolate covered strawberry cream pie recipe

Chocolate covered strawberries are evocative of passion. The naturally heart-shaped fruit, when immersed into a warm liquid sea of chocolate, delivers a succulent burst of perfection into your mouth. Lovely, superb, exquisite, these are just a few words that spring to mind when pondering the shear excellence these two flavors create when brought together. Are they delicious? Undoubtedly so, but a lot of effort is put into creating very few treats. Problem solved. Try out this recipe at your next party. It packs the same amazing flavors into a mouthful of pleasure, and yet it is substantial enough to serve a crowd.

Graham cracker crust


4 tablespoons butter/margarine, melted

1 ¼ cup (about 8) chocolate graham crackers, crushed

¼ cup sugar


Pre-heat oven to 350 degrees. Mix together the melted butter, sugar, and the crushed chocolate graham crackers. Press the mixture into a 9 inch pie plate. Place pie plate on baking sheet in center of oven and bake for 6-8 minutes. Remove from oven and set aside to cool.



12 ounces fresh strawberries

¼ cup sugar

1 envelope unflavored gelatine

¾ cup whipped cream (for recipe see article "How to make whipped cream", use "Simple" variation)


Simmer strawberries and sugar in small pot for approximately 20 minutes. Remove from heat and add gelatine. Gently fold whipped cream into mixture making sure to mix thoroughly (if not done gently, whipped cream will be runny). Pour into graham cracker crust and refrigerate for at least 3 hours, or until pie sets up.


See article "How to make whipped cream", use "Chocolate" variation.

Garnish with chocolate shavings and fresh strawberries.

Serve chilled.