Chocolate-covered strawberry pie first came about when I wanted to combine the elegance of a chocolate-dipped berry with the indulgence of a silky dessert. I had a dark chocolate ganache left over from another recipe and a basket of strawberries that needed to be used—so I decided to marry the two in a crunchy cookie crust and see what happened.

The result was pure bliss. The ganache settled like silk into the crust and the strawberries looked like little gems on top. It’s now my go-to for date nights, spring birthdays, and anytime I want to serve something simple but stunning. One bite and you’ll see why this pie has become a fast favorite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Chocolate cookie crust – Adds a crisp, rich base that complements the ganache beautifully.
Heavy cream – Softens the chocolate into a silky ganache and makes it sliceable.
Semi-sweet or dark chocolate – Creates that decadent, rich filling.
Unsalted butter – Gives the ganache a glossy finish and smooth texture.
Vanilla extract – Adds a gentle warmth that brings out the chocolate flavor.
Fresh strawberries – Juicy and sweet, they make the topping as beautiful as it is delicious.

Tools You’ll Need

Tart or pie pan – Gives the pie structure and a clean edge for presentation.
Saucepan – Used to gently warm the cream for the ganache.
Mixing bowl – For combining the cream and chocolate into a smooth filling.
Whisk or spatula – Helps stir the ganache to glossy perfection.
Knife – For trimming strawberry stems if needed.
Refrigerator – Chills the pie to set the filling and firm up the crust.

Instructions

Step 1:

I start by pressing my chocolate cookie crust into a tart or pie pan and setting it in the fridge to chill while I prep the filling.

Step 2:

In a saucepan, I heat the heavy cream just until it starts to simmer, then immediately pour it over chopped chocolate in a mixing bowl.

Step 3:

I let the chocolate sit in the hot cream for about a minute, then whisk until smooth. I stir in the butter and vanilla extract until glossy.

Step 4:

I pour the ganache into the chilled crust and gently tap the pan to smooth the surface and remove any bubbles.

Step 5:

The pie then goes into the refrigerator for at least 3 hours, or until the ganache is firm but still creamy.

Step 6:

Once chilled, I top the ganache with whole or halved fresh strawberries, arranging them in a pattern or simply piling them high for a rustic look.

Step 7:

Just before serving, I sometimes drizzle extra melted chocolate over the berries for that classic chocolate-covered finish.

Tips

I always use high-quality chocolate for the ganache—it makes a noticeable difference. Let the cream heat slowly so it doesn’t scald. You can use halved strawberries if you prefer a flatter top or leave them whole for dramatic height. And if you want extra shine, brush the strawberries with a little warmed jam.

Ways to Serve

This pie is best served chilled straight from the fridge. I like to pair it with a glass of sparkling wine or espresso. It’s perfect for romantic dinners, anniversaries, or any occasion that deserves a little chocolate magic.

Frequently Asked Questions

Can I use milk chocolate for Chocolate-Covered Strawberry Pie?

Yes, but the pie will be sweeter and softer—dark chocolate gives it more structure and richness.

How long does Chocolate-Covered Strawberry Pie last?

It stays fresh for 3–4 days in the fridge, just cover it loosely to protect the strawberries.

Can I freeze Chocolate-Covered Strawberry Pie?

It’s best enjoyed fresh, but you can freeze it without the strawberries and top after thawing.

See You in the Kitchen

I hope you try this chocolate-covered strawberry pie soon and fall in love with its elegant simplicity and rich, indulgent flavor. It’s easy to make but looks like it came from a patisserie. Let me know how yours turns out—I’d love to hear your twist!

Happy Cooking!