Black Bottom Strawberry Cream Pie

slice of Black Bottom Strawberry Pie on a plate.

Black Bottom Strawberry Cream Pie

If you love strawberry pie, this Black Bottom Strawberry Cream Pie is a delicious variation worth trying. A layer of chocolate on the bottom adds richness, while the cream cheese filling and homemade strawberry glaze make every slice cool, creamy, fruity, and perfect for warm-weather entertaining.

Course Dessert

Cuisine American

Keyword chocolate, cream cheese, pie, strawberries

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 426kcal

Ingredients

For the strawberry glaze

2 cups chopped strawberries
1 cup water
3/4 cup sugar
1 tablespoon lemon juice
1/4 cup cornstarch
Red food coloring optional

For the pie

1 pie crust homemade or store-bought
2/3 cup hot fudge topping
1 package 8 ounces cream cheese, softened
1 cup powdered sugar
1 pint strawberries quartered
1/2 cup whipping cream whipped, if desired

Instructions

Begin by preparing the strawberry glaze. Add the chopped strawberries, water, lemon juice, and cornstarch to a small saucepan and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the strawberries are tender.
Continue cooking until the glaze has thickened, about 3 minutes. Remove from the heat and add red food coloring, if desired. Set aside and allow the glaze to cool to room temperature.
Heat the oven to 400 degrees F. Prepare the pie crust as directed for a one-crust baked shell using a 9-inch glass pie pan. Bake for 9 to 11 minutes, or until lightly browned. Cool completely.
Spread the hot fudge topping evenly over the bottom of the cooled pie shell. Refrigerate for 1 hour, or until the chocolate layer is set.
In a small bowl, beat the cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Carefully spread the cream cheese mixture over the chocolate layer.
In a medium bowl, gently stir together the quartered strawberries and cooled strawberry glaze. Spoon the strawberry mixture evenly over the cream cheese layer.
Refrigerate the pie until firm, about 1 hour.
Just before serving, pipe or spoon the whipped cream around the edge of the pie. Slice, serve, and enjoy. Store any leftovers covered in the refrigerator.

Notes

I prefer keeping my strawberry glaze a little chunky because I like the added texture and fresh strawberry flavor. However, you can strain or sieve the glaze if you prefer a smoother finish.

Nutrition