Black Bottom Strawberry Cream Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
You'll love this rich, fruity dessert with hot fudge between a flaky crust and a creamy filling.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 2/3 cup hot fudge topping
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 pint (2 cups) strawberries, quartered
- 1/2 cup strawberry pie glaze
- 1/2 cup whipping (heavy) cream, whipped, if desired
Instructions
- 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.
- Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
- In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
- In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
- Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.
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