Next, spread this delightful filling into your pre-made chocolate cookie crust, smoothing the top with a rubber spatula. It’s such a beautiful sight—smooth, creamy, and ready to take on its fruity topping! Now, it’s time to arrange the sliced strawberries on top of the cream cheese filling. I love the way the vibrant red strawberries peek through; they add such a lovely pop of color!
Now for the chocolate topping! In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave it in 30-second intervals, stirring in between, until it’s smooth and melted. Once it’s ready, drizzle the warm chocolate over the strawberries. Don’t be shy; the more chocolate, the better! Finally, refrigerate the pie for at least two hours to allow it to set properly.
Before serving, I love to garnish it with fresh mint leaves. Not only does it look beautiful, but the fresh aroma adds an extra layer of delight. Just slice it up, serve it on plates, and watch it disappear!
Pro Tips for Best Results
One tip I’d recommend is to let your cream cheese come to room temperature before mixing. I tested this three ways and found that softened cream cheese blends in better, giving you that creamy filling without any lumps.
Another important thing to consider is the chocolate. I’ve used both chocolate chips and melting chocolate bars, and while both work, I prefer the chocolate bars for a smoother texture. It gives a richer finish to the pie!
Lastly, don’t skip the refrigeration part! It’s so tempting to dive right into it after assembling, but letting it chill makes a world of difference. The flavors meld beautifully, and the filling becomes firmer, making it easier to slice.
Common Mistakes to Avoid
One common mistake I see is using cold cream cheese straight from the fridge. This can lead to a lumpy filling that’s less than appealing. Trust me, the extra few minutes for it to soften is worth it! (See the next page below to continue…)