Chocolate Cream Layered Strawberry Pie

Serves 8 | Finish in 40 minutes

This pie is a twist on a classic treat, bringing together the sweet taste of strawberries and the rich taste of Litehouse Chocolate Dip.


1 frozen deep dish pie crust,
2 individual containers of Litehouse Chocolate Dip,
16 ounces sliced strawberries,
1/2 cup sugar,
3 tablespoons cornstarch,
3 tablespoons flour,
1/2 teaspoon salt,
2 cups milk,
1 egg, slightly beaten,
1/2 cup whipping cream,
1 teaspoon vanilla extract,
1 cup Litehouse Strawberry Glaze


1. Bake the crust according to the package instructions. Allow the crust to cool while you prepare the cream filling.

2. Mix together the sugar, cornstarch, flour and salt in a medium saucepan over low heat. Add in the milk and bring to a boil, increasing the heat to medium-high. Reduce the heat to low and continue to cook until the cream mixture thickens. Continually stir the cream mixture to avoid the milk from burning to the bottom of the pan.

3. Remove ¼ cup of the hot cream mixture and stir it in with your beaten egg to temper the egg. Once the cream and egg are combined, stir them back into the saucepan, stirring constantly and bring the mixture back to a low boil. Remove the saucepan from the heat and place it in the freezer to cool while you prepare the whipping cream.

4. In a large bowl combine the whipping cream and vanilla and beat until soft peaks form. Remove the chilled cream mixture from the freezer and stir 1/3 of the whipped cream into the mix. Fold the remaining whipped cream into the mix.

5. To assemble the pie, spread the Litehouse Chocolate Dip into the bottom of the pie crust. Spoon the cream mixture on top of the chocolate. Layer the sliced strawberries on top of the cream mixture.

6. Place the Litehouse Strawberry Glaze into a small zip closure bag and cut a small hole in the corner. Evenly drizzle the glaze over the strawberries, making sure to fill in all of the cracks between the berries. You can chill the pie for 1 hour to firm up the cream or serve immediately.

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