No-bake strawberry chocolate pie

• Vegetarian

• Produce

  • 1 1/2 cups Strawberries, fresh

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 4 oz Baking chocolate
  • 3 oz Baking chocolate, unsweetened
  • 1/2 oz Chocolate
  • 1/2 cup Imperial sugar powder sugar

• Snacks

  • 25 Oreo cookies

• Dairy

  • 1/3 cup Butter
  • 8 oz Cream cheese
  • 1 1/3 cup Heavy cream

Found on atreatsaffair.com

Description

Ingredients

• 25 Oreo cookies
• 1/3 cup butter, diced
• 4 oz baking chocolate, roughly chopped (semi-sweet or unsweetened, whatever you prefer)
• 1/3 cup heavy cream
• 1 1/2 cups to 2 cups fresh strawberries, hulled
• 1 tablespoon butter
• 3 oz unsweetened baking chocolate, roughly chopped
• 8 oz cream cheese, diced
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup Imperial Sugar powder sugar
• 1 cup heavy cream
• 1/2 oz grated chocolate

Directions

• Place the Oreo cookie and 1/3 cup butter into a food processor. Pulse until fine crumbs form.
• Place the crumb mixture into a 9 pie pan with removable bottom and with your fingers press onto the bottom and the sides evenly.
• Refrigerate for 30 minutes.
• Add about 3/4 water to a saucepan and bring to a boil over medium flame.
• Place the chocolate and butter into a heatproof bowl and set on top of the hot water. Make sure the bowl does not touch the water.
• Cook the chocolate and butter stirring occasionally, until melted.
• Add in the diced cream cheese and continue to stir until the cheese melts and blends with the chocolate forming a smooth, silky mixture.
• Remove from the heat and quickly stir in the lemon juice.
• Once the lemon juice is mixed in, add the powdered sugar and stir to combine.
• Cool the chocolate filling in the fridge for 20-30 minutes.
• In a heatproof bowl add the chocolate and heavy cream. You can either melt the chocolate by cooking it on top of a saucepan with hot water or by microwaving it for about 90 seconds, stopping to stir every 20-30 seconds.
• Pour the ganache over the Oreo crust and arrange the strawberries. Refrigerate for just 5 more minutes.
• In a chilled bowl add the heavy cream. With a hand whisk or a hand held mixer with the whisk attachment on, whip the cream until firm peaks form.
• With a spatula, gently fold into the chilled chocolate mixture.
• Spoon the chocolate filling over the strawberries and level the top.
• Scatter grated chocolate all over the pie and chill for at least 4 hours before cutting into slices.
• To decorate, you can make swirls of whipped cream and fresh strawberries.