Why You’ll Love This Recipe

I love this recipe because it looks impressive but takes very little effort. I enjoy the contrast between the silky chocolate base and the fresh strawberries, and the whipped cream topping keeps everything light instead of overly rich. I also like that it’s no-bake, which makes it perfect for warm days or last-minute entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 9-inch chocolate cookie crust (store-bought or homemade)
8 oz semisweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
3 cups fresh strawberries, hulled and halved
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Extra chocolate drizzle or chocolate curls for garnish

Directions

I start by making the chocolate layer. In a heatproof bowl, I melt the chopped semisweet chocolate with the half cup of heavy cream using either the microwave or a double boiler. I stir until smooth, then mix in the vanilla extract. I pour this chocolate mixture into the cookie crust and spread it evenly with a spatula. I place the pie in the refrigerator for about 10 minutes so the chocolate can begin to set.

Once the chocolate layer is slightly firm, I arrange the halved strawberries cut-side down over the chocolate, covering the entire surface of the pie. I like to pack them closely so every slice gets plenty of fruit.

Next, I whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. I spread or pipe the whipped cream over the strawberries, depending on how decorative I’m feeling.

To finish, I drizzle extra melted chocolate or sprinkle chocolate curls over the top. I refrigerate the pie for 1 to 2 hours before slicing so everything sets nicely.

Servings and Timing

I usually slice this pie into 8 generous servings.

Prep time: 20 minutes
Chill time: about 1 hour
Total time: approximately 1 hour 20 minutes

Variations

I sometimes swap the chocolate cookie crust for a graham cracker crust when I want a lighter base. For extra decadence, I add a thin layer of strawberry jam over the chocolate before adding the fresh strawberries. I also enjoy using dark chocolate instead of semisweet for a deeper, slightly bittersweet flavor.

Storage/Reheating

I store this pie covered in the refrigerator for up to two days. I don’t recommend freezing it, as the strawberries release too much moisture once thawed. I always serve it chilled straight from the fridge, since reheating isn’t needed for this dessert.

FAQs

Can I make this pie ahead of time?

I can make it a few hours ahead, but I prefer serving it the same day so the strawberries stay fresh.

Can I use frozen strawberries?

I don’t recommend frozen strawberries because they release too much liquid and affect the texture.

What’s the best chocolate to use?

I like using good-quality semisweet chocolate because it melts smoothly and balances the sweetness of the whipped cream.

Can I pipe the whipped cream?

I often pipe it when I want a more decorative look, but spreading works just as well.

How do I get clean slices?

I use a sharp knife wiped clean between cuts to get neat, beautiful slices.

Conclusion

This chocolate covered strawberry pie is one of my go-to desserts when I want something simple, beautiful, and crowd-pleasing. I love how each layer comes together to create a dessert that feels special without being complicated, making it perfect for celebrations or just treating myself.