Black Bottom Strawberry Cream Pie

Black Bottom Strawberry Cream Pie
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  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  2. 2/3 cup hot fudge topping
  3. 1 package (8 oz) cream cheese, softened
  4. 1 cup powdered sugar
  5. 1 pint (2 cups) strawberries, quartered
  6. 1/2 cup strawberry pie glaze
  7. 1/2 cup whipping (heavy) cream, whipped, if desired
  1. Steps
  2. 1
  3. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  4. 2
  5. Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
  6. 3
  7. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
  8. 4
  9. In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
  10. 5
  11. Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.
  12. Hot fudge topping is much thicker than chocolate-flavor syrup. Its thickness helps form the "black bottom" of this layered pie.