Ingredients
Chocolate Cookie Crust
- 2½ cups finely crushed chocolate sandwich cookies, including filling
- 6 tablespoons unsalted butter, melted, plus 1–2 tablespoons only if needed
- 2 tablespoons granulated sugar
- 1 small pinch fine salt
Chocolate Cream Filling
- 8 oz (226 g) full-fat block cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 4 oz (113 g) semi-sweet chocolate, melted and cooled until lukewarm
- 1½ cups (360 ml) cold heavy whipping cream
Strawberry Layer
- 2 cups fresh strawberries, washed, thoroughly dried, hulled, and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons strawberry preserves
Strawberry Cream Topping
- 1½ cups (360 ml) cold heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped and thoroughly blotted dry
Decoration
- Fresh strawberry halves
- Chocolate curls
- Chocolate shavings
- Powdered sugar, optional
- Fresh mint, optional
Instructions
- Prepare the crust. Finely crush the chocolate sandwich cookies. Mix with 6 tablespoons melted butter, granulated sugar, and salt. The mixture should resemble wet sand and hold together when squeezed. If necessary, add 1 tablespoon of melted butter at a time.
- Form the crust. Firmly press the crumbs across the bottom and up the sides of a 9-inch pie dish. A flat-bottomed measuring cup helps create an even, compact crust. Refrigerate for 20–30 minutes.
- Prepare the strawberries. Toss the sliced strawberries with 2 tablespoons sugar and lemon juice. Rest for 10 minutes. Drain thoroughly so excess strawberry juice does not make the pie watery.
- Build the strawberry layer. Spread 2 tablespoons strawberry preserves over the chilled crust. Arrange the drained strawberry slices in an even layer. Refrigerate while preparing the filling.
- Make the chocolate base. Beat softened cream cheese and powdered sugar until completely smooth. Add vanilla. Beat in the melted chocolate after it has cooled to lukewarm.
- Whip the cream. In a separate chilled bowl, whip 1½ cups cold heavy cream to soft-to-medium peaks.
- Finish the chocolate cream. Fold about one-third of the whipped cream into the chocolate mixture. Gently fold in the remaining cream until smooth and airy.
- Fill the pie. Spoon the chocolate cream over the strawberries. Spread gently into an even, thick layer without disturbing the berries.
- Make the strawberry topping. Whip the remaining 1½ cups heavy cream with ¼ cup powdered sugar and vanilla until stiff peaks form. Gently fold in the finely chopped, well-dried strawberries.
- Finish the pie. Spread the strawberry cream generously over the chocolate filling, creating a soft, slightly domed top.
- Chill. Refrigerate for at least 6 hours. For cleaner layers and slices, chill overnight.
- Decorate and serve. Shortly before serving, decorate with fresh strawberry halves, chocolate curls, chocolate shavings, optional powdered sugar, and mint. Slice while thoroughly chilled.
Notes
For the crust: Chocolate sandwich cookie brands vary in fat and filling. Begin with 6 tablespoons butter. Add more only if the crumbs do not hold together when squeezed.
For the strawberries: Dry them thoroughly after washing. After macerating the sliced berries with sugar and lemon juice, drain the released liquid before assembling the pie.
For the chocolate: Let melted chocolate cool until lukewarm before combining it with the cream cheese mixture.
For the cream: Heavy whipping cream should be cold. Stop whipping the topping when stiff peaks hold their shape.
For clean slices: Overnight chilling gives the best result. Dip a sharp knife in hot water, wipe it dry, slice, then clean and rewarm the knife between cuts.
Storage: Keep refrigerated. For best quality, serve within 2–3 days.
- Prep Time: 30 minutes
- + Time: 6 hours chilling
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American-Inspired