This deep-dish strawberry pie recipe features a chocolate-painted crust, which prevents the strawberry filling from leaking. Serve with whipped cream.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
332 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 9 inch deep-dish pie plate. Prick bottom and sides of pastry with a fork.
Step 3
Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate on bottom and up sides of pie crust. Freezer to harden, about 30 minutes.
Step 4
Place prettiest strawberry, cut-side down, in center of crust. Arrange as many strawberries as possible around center strawberry, radiating from center to crust.
Step 5
Mash remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
Step 6
Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat to cool, about 5 minutes.
Step 7
Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie sets, at least 8 hours.
