Heavenly Chocolate Drizzled Strawberry Pie

Heavenly Chocolate Drizzled Strawberry Pie

I love it when strawberries come into season. They’re such a delightful treat, and so easy to work with. While they are wonderful on their own, they’re absolutely heavenly in this chocolate drizzled strawberry pie.

The one problem with strawberries is how fast they go bad. You have to be ready to use them as soon as you buy them.

There are a couple ways to make strawberry pies. A lot of the recipes I see use gelatin to glaze the strawberries. I chose not to do that. This glaze for the strawberries is made from strawberries. It’s not as smooth as a gelatin glaze, but I like it better.

The one place where I got lazy was with the pie crust. I have a pie crust recipe I adore, and I’ll get around to sharing it one of these days, but it takes time to make a good crust. Sometimes I want to make a pie quickly. Store bought crust makes pies easier to make. My kids rarely eat the crust anyhow. I found these pie crusts on a really good deal, so I bought a few.

You have to bake your pie crust first for this recipe. Whether you’re using a store bought crust or making one of your own, start out with that. Follow the directions for prebaked pie crusts for your recipe.

Allow the crust to cool. Melt about 2 oz chocolate chips in the microwave, then paint the inside of the pie crust with the chocolate. The chocolate adds flavor and keep the crust from getting soggy if the glaze doesn’t firm up fast enough. If everything goes right, it won’t be a problem anyhow, but sometimes glazes are stubborn. Refrigerate the crust while making the rest of the strawberry pie.

chocolate coated pie crust

Strawberries are a little tricky in recipes. How much strawberry is in a quart or a cup of them depends on how big they are. Sometimes they’ll be extra juicy or sweet.

Some of the quantities on the ingredients for this pie are flexible. If your strawberries are super sweet, for example, you won’t need as much sugar in the glaze as you might if they’re on the tart side. Lemon juice can be added if you like things a little more tart. You might also decide you want a few more strawberries in the pie than the recipe calls for. They’re strawberries. Have fun with them.

Wash your strawberries thoroughly. I like using a vinegar wash to kill any spores on the berries. My hope is that the pie will stay good longer this way, although it generally doesn’t last long enough for this to really matter. The vinegar wash takes 1 cup of vinegar to 8 cups of water. Stir them gently around in the vinegar wash and let them sit in there for a little. Drain and rinse. Allow the strawberries to dry before putting them in the pie.

You can slice the strawberries or not. Some people like to leave them whole. I quartered mine because they’re easier to eat that way. Whole is prettier, especially if you arrange them nicely in the crust. Hull your strawberries and slice if desired.

sliced strawberries

Put about three quarters of the strawberries in the crust, saving about a quarter of them for the glaze. I checked how full the crust would be of strawberries before putting any into the glaze. If you don’t have enough fresh strawberries for the glaze, defrosted frozen strawberries are adequate for the glaze. Ideally, keep it all fresh.

strawberries in pie crust

Puree the strawberries that are going into the glaze. This is much easier than mashing them, and will keep the glaze more consistent.

pureed strawberries

Pour the pureed strawberries into a saucepan and add sugar. Add lemon juice if you want a little added tartness. Bring to a boil over medium heat.

Combine cornstarch and water, and stir into strawberry and sugar mixture. Reduce heat to low and simmer until the glaze thickens, about 5-10 minutes. The longer you simmer it, the thicker the glaze will be. You can add a little red food coloring if you want a more intense color to the glaze.

making strawberry glaze

Pour the glaze over the strawberries in the pie crust. Make sure to coat all of the strawberries.

glazed strawberries in pie crust

Melt 1-2 oz chocolate chips in the microwave. Use a spoon to drizzle the chocolate over the pie.

drizzle chocolate strawberry pie

Allow pie to cool in refrigerator until the glaze has set. This usually takes a few hours, but may depend on how much you thickened your glaze.

One thing I have to warn you – strawberry pies are very difficult to serve neatly. The strawberries like to spill everywhere. They still taste wonderful.

Heavenly Chocolate Drizzled Strawberry Pie

Heavenly Chocolate Drizzled Strawberry Pie
Ingredients
  • 1 cooked pie crust
  • 3-4 oz chocolate chips, separated
  • 1-2 qt fresh strawberries
  • 3/4 cup sugar
  • 1 tsp lemon juice optional
  • 3 tbsp corn starch
  • 1/2 cup water
Instructions
  1. Melt about 2 oz chocolate chips in microwave. Spread on the inside of the pie crust and up the sides. Refrigerate to solidify the chocolate.

  2. Add about 3/4 of the strawberries to the pie crust. Slice in halves, quarters, or leave whole as desired. Fill pie crust to desired level with strawberries.

  3. Puree remaining strawberries.

  4. Add pureed strawberries and sugar to a saucepan and bring to a boil over medium heat. Stir frequently.

  5. Add cornstarch to water, mix, then add slowly to strawberry and sugar mixture. Reduce heat to low and simmer until glaze has thickened, about 5-10 minutes. Add a few drops of red food coloring if the glaze is too pale for your personal tastes.

  6. Pour glaze over strawberries in pie crust, taking care to coat all of them.

  7. Melt remaining chocolate chips in microwave. Use a spoon to drizzle the melted chocolate over the strawberry pie. Refrigerate until glaze sets, which may take a few hours.

How To Make Chocolate Covered Strawberries – Quick And Easy!

How To Make Chocolate Covered Strawberries - Quick And Easy!

Chocolate covered strawberries are a classic treat. The two go so well together. But when you see chocolate covered strawberries in the stores, they’re expensive. Fortunately, they’re super quick and easy to make on your own.

Wash The Strawberries

The first thing you need to do is wash your strawberries. I suggest using one cup of vinegar to eight cups of water to wash them. Let the strawberries sit in the vinegar and water for a few minutes, and stir them around a bit. Rinse and drain, then allow the strawberries to dry completely.

cleaning strawberries

This should help keep your strawberries from spoiling too quickly. With chocolate on them, they may not sit around long at all, but why give them the chance? The vinegar should kill any spores on the fruit so that it lasts longer. This also works on blueberries and blackberries.

Make sure your strawberries are completely dry before you try to dip them in chocolate. It only takes a tiny bit of water to mess up your dipping chocolate. Check around the leaves to ensure that everything is dry.

I recommend using room temperature strawberries for dipping. Cold ones will make your chocolate solidify too quickly, both on the strawberries and in the dipping container.

You can remove the tops of the strawberries if you don’t want to deal with the leaves while dipping. If you do that, I suggest putting the strawberry on a skewer so that you can easily cover the entire strawberry. I usually leave the tops of the strawberries on.

Prepare The Chocolate And Toppings

Think about any decorations you want to put on your strawberries. I used some sprinkles I had on hand this time – not a lot as I didn’t want to interfere too much with the strawberry and chocolate flavor combination.

You can decorate your chocolate covered strawberries with sprinkles, drizzle with more chocolate, cover them in nuts or crushed Oreos, or whatever suits your mood.

If you’re dipping the strawberries into something after the chocolate, prepare a bowl of it.

Melt your chocolate with some coconut oil. You can use whichever kind of chocolate suits your needs. White chocolate works well for some uses, as does milk chocolate, but I prefer to use dark chocolate for the flavor.

Cover a baking sheet with parchment paper so that the strawberries have a place to dry after being dipped.

Hold each strawberry carefully by the leaves to dip them. This also allows you to dip the strawberries deeper into the chocolate without coating the leaves. Sometimes the leaves will pull off easily. When that happens, I toss the leaves. A skewer can be helpful for dipping these – just make sure you do something about the hole the skewer leaves. You can cover it with a bit more chocolate, but these ones may need to be eaten a bit faster than the strawberries that remained whole.

dipping strawberries

Dip each strawberry as far as you can into the chocolate without dipping the leaves. A spoon is helpful for pouring more chocolate onto the strawberry as the chocolate level gets too low to cover the strawberry by dipping alone.

Add the sprinkles or other toppings while the chocolate is still melted. I just dropped sprinkles onto these strawberries. If you want to roll your chocolate dipped strawberries in another topping, it may help to give it just a couple of minutes to dry so that the chocolate is still melted but not too runny. Runny chocolate will fall off the strawberries if you roll the strawberry in the toppings too quickly.

dipped strawberries

Do not allow the chocolate coating of the strawberries to touch as they dry on the parchment paper. You’ll have to break them apart if they do touch. Usually that leaves one strawberry with missing chocolate, and we can’t have that, now can we?

Once all of the strawberries have been dipped and decorated, place the baking sheet in the refrigerator. Let the chocolate solidify for at least a half hour to an hour before serving. Keep the chocolate covered strawberries in the refrigerator except when serving so they don’t go bad too quickly.

If you have leftover dipping chocolate, find a use for it. I dumped fresh blueberries into mine and stirred them around. That gave me a quick version of chocolate covered blueberries. Not as neatly done as the strawberries, as the blueberries were refrigerated and made the chocolate solidify too quickly as I stirred, but delicious nonetheless. The clumps of chocolate covered blueberries would not be an attractive presentation for guests, however. I’d have to do them more carefully for that.

Chocolate Covered Strawberries

If you love chocolate covered fruit, take a look at my Chocolate Covered Pineapple With Strawberries recipe. I serve that one frozen, which makes the pineapple taste amazing!

Chocolate Covered Strawberries
Ingredients
  • 1 lb fresh strawberries
  • 12 oz chocolate - chips or chopped
  • 2 tsp coconut oil
  • sprinkles or other toppings optional
Instructions
  1. Make sure your strawberries are clean and dry. Cover a baking sheet with parchment paper.

  2. Melt chocolate and coconut oil in the microwave in 30 second increments, stirring between rounds. Continue until chocolate is smooth.

  3. Dip each strawberry into the chocolate while holding the leaves out of the chocolate. 

  4. If sprinkles or other toppings are desired, add them after dipping in the chocolate.

  5. Place dipped strawberries on the parchment paper to dry. Keep them separate so the chocolate doesn't stick them together. Refrigerate at least 30-60 minutes before serving. Keep refrigerated.

Strawberry Lemonade Bark

Strawberry Lemonade Bark

I’ve been spending some time thinking about what treats to make for my family for Valentine’s Day. My kids are a little spoiled when it comes to decent quality chocolate – they can’t stand the cheap stuff sold in heart boxes by most companies this time of year. I can’t say I blame them – most of that is pretty awful.

This year I decided to start out with some strawberry lemonade bark. I like the color combination that white chocolate and freeze dried strawberries bring for a Valentine treat. Like any other chocolate bark, it’s also very easy to make. I used white chocolate chips because they work well enough for this kind of treat.

Strawberry Lemonade Bark supplies

I chose a combination of lemon extract and citric acid for the lemonade flavoring in the white chocolate. The lemon extract gives the flavor a good start, and the citric acid brings a nice tartness to the chocolate.

Amounts don’t have to be precise. Taste the white chocolate as you add in the lemon extract and citric acid so that you get the right tartness for your preferences. I like thinks pretty tart, but my youngest daughter hates anything sour so I have to be careful.

Mix the lemon extract and citric acid into the melted white chocolate thoroughly. The citric acid takes some work to mix in smoothly, but it’s worth it.

Once the white chocolate is sufficiently lemony for your tastes, spread it in a thin layer on a parchment paper covered baking sheet. This doesn’t have to be perfectly smooth – chocolate bark looks good with a little roughness. Make sure no sections are too thick.

spread lemon chocolate

Sprinkle the freeze dried strawberries all over the white chocolate. The large pieces can be moved around so they aren’t too thick in any one area. Tap them lightly into the chocolate so that they stay in place.

strawberries on lemon chocolate

There will be strawberry powder in the bottom of the bag. I did what I could to sprinkle the powder over as much of the chocolate as possible. It gives a nice color and flavor to those areas not covered by larger pieces.

Refrigerate for one hour, then break into serving size chunks.

Strawberry Lemonade Bark broken

You could also do this in molds, but I like the rough look of broken bark. Amazon carries a nice selection of heart shaped silicone molds for chocolate.Strawberry Lemonade Bark

Strawberry Lemonade Bark
Ingredients
  • 11 oz white chocolate chips
  • 1 tbsp lemon extract
  • 1/2 tsp citric acid or to taste
  • 0.52 oz bag freeze dried strawberries
Instructions
  1. Prepare a baking sheet by covering it with parchment paper.

  2. Melt white chocolate chips in microwave using 30 second increments and stirring between rounds. Chocolate should become smooth.

  3. Mix lemon extract into melted white chocolate and stir thoroughly to combine. Add citric acid to taste.

  4. Spread white chocolate in a thin layer over the baking sheet.

  5. Sprinkle freeze dried strawberries over the white chocolate, moving large pieces as needed for a good distribution. Use strawberry dust in package as well. Tap large strawberry pieces lightly into chocolate.

  6. Refrigerate for one hour to solidify chocolate. Break into chunks and serve.

Chocolate Covered Pineapple With Strawberries

chocolate covered pineapple with strawberries

Back when I was a kid, I tried what was for me a very memorable treat. It wasfrozen chocolate covered pineapple on a stick. It was wonderful. I decided to recreate it, but with a twist. I added freeze dried strawberries to the chocolate covered pineapple pieces.

Better yet!

This is super easy to make. I used pineapple chunks and put them on a skewer. You could probably make it work with pineapple rings, although I think you would need to freeze them before coating in chocolate to keep them from falling apart due to the weight of the chocolate.

I bought the pineapple chunks in pineapple juice, not syrup. I started out by draining the pineapple chunks. Pour the juice into a cup and you have a nice drink for while you work. I love pineapple juice.

Arrange the chunks on paper towels so they can dry a while before you coat them in chocolate.

pineapple chunks

While the pineapple dries a little, get out the freeze dried strawberries. I get mine at the local dollar store, which is a much better price than the ones I see at Target or online. The dollar store also carries freeze dried apples, bananas and pears. You can play with the flavors if you want. I think this would be great with freeze dried raspberries too. Those aren’t from the dollar store, but you can get them at Target or online. They would be a little more tart than the freeze dried strawberries.

Pour the strawberries into a ziplock bag, squeeze all the air out and seal. Tap gently with a smooth kitchen mallet. You don’t want all of it to be dust – you just want smallish pieces of freeze dried strawberries for the coating. If you want a smooth look, go for the powder, but I like the chunks.Pour into a bowl when you’re done.

Pour into a bowl when you’re done.

freeze dried strawberries

Melt your chocolate. I usually use the microwave method. Chop the chocolate into small pieces, then melt in 30 second increments, stirring between rounds, until smoothly melted. Add some coconut oil during the last round so the chocolate goes on more smoothly.

Place the pineapple chunks on skewers. I find that about four chunks together makes a nice size. You can do individual chunks or make different sized groups, of course. As things turned out, I had exactly 40 pieces of pineapple to work with, which I spread across 5 skewers and two groups of four per skewer.

pineapple chunks on skewers

Use a spoon to pour chocolate all over the pineapple chunks. Rotate the skewer as you go so that you get all sides. When the pineapple is thoroughly coated, tap the end of the skewer to remove excess chocolate. Do this to each group of pineapple on the skewer.

pour chocolate on pineapple

Working quickly while the chocolate is still melty, spoon freeze dried strawberries all over the chocolate covered pineapples. Place on a baking sheet that has been covered by parchment paper.

sprinkle freeze dried strawberries

One all the skewers are done, place in refrigerator or freezer to solidify. If you are planning on removing the pineapple from the skewers from the pineapple chunks before serving, I would suggest using the refrigerator so that it’s not too difficult. On the other hand, having the chunks on skewers is an attractive serving option. About an hour in the fridge will be plenty to make things solid enough to remove the skewers if you want.

Keep the chocolate covered pineapple chunks in the fridge or freezer until ready to serve, especially if you’re serving them frozen. The pineapple will defrost fairly quickly, just like any other frozen food. On the other hand, these taste quite good from the refrigerator too, which may be better if they need to sit out for guests. The freezer option is best if you’re not going to eat them too quickly.

chocolate covered pineapple chunks

chocolate covered pineapple chunks on plate

Chocolate Covered Pineapple Chunks
Ingredients
  • 1 can pineapple chunks in juice
  • 10 oz chocolate dark chocolate recommended
  • 15 g freeze dried strawberries
  • 1 tbsp coconut oil
Instructions
  1. Drain juice from pineapple chunks and arrange chunks on paper towels to dry.

  2. Place freeze dried strawberries in ziplock bag, squeeze air out and seal. Use smooth kitchen mallet to break strawberries into smaller pieces, but not into dust.

  3. Chop and melt your chocolate. I use 30 second increments in the microwave, stirring between rounds. Add coconut oil before starting last round of melting. Stir well to mix in coconut oil.

  4. Place pineapple chunks in groups on skewers.

  5. Use a spoon to pour chocolate over pineapple chunks, rotating skewers to ensure all sides are well coated. Tap end of skewers to remove excess chocolate.

  6. While chocolate is still melty, use another spoon to sprinkle chocolate covered pineapple chunks with freeze dried strawberries.

  7. Place covered chunk on parchment paper covered baking sheet or plate. When all skewers are coated, place in refrigerator or freezer to firm up chocolate. Use refrigerator first if you want to remove the chocolate covered pineapple chunks from the skewers before serving.

  8. Serve frozen or from refrigerator. Both ways taste great.

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