Checkerboard Strawberry Pie Recipe

Name: Checkerboard Strawberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Crust; 1 1/4 cups graham cracker crumbs (about 9 whole boards); 2 tablespoons unsweetened cocoa powder; 2 tablespoons confectioners' sugar; 5 tablespoons butter, melted; Filling; 1/4 cup granulated sugar; 3 tablespoons cornstarch; 1 1/2 cups milk; 1 cup white chocolate chips; 1 teaspoon vanilla; 3 drops red food coloring; 12 ounces frozen Cool Whip, thawed; 2 cups chopped strawberries (from two 1-pint baskets); Garnish; 6 strawberries; 1 tablespoon strawberry jelly; 6 chocolate Hershey chocolate kisses, wrapping removed; white nonpareil decorative candies

Servings: persons

Chocolate Crust
1 1/4 cups graham cracker crumbs (about 9 whole boards)
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
5 tablespoons butter, melted
Filling
1/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 cup white chocolate chips
1 teaspoon vanilla
3 drops red food coloring
12 ounces frozen Cool Whip, thawed
2 cups chopped strawberries (from two 1-pint baskets)
Garnish
6 strawberries
1 tablespoon strawberry jelly
6 chocolate Hershey chocolate kisses, wrapping removed
white nonpareil decorative candies

1
Crust: Mix crumbs, cocoa and sugar in medium-size bowl. Stir in melted butter until well mixed. Press mixture over bottom and up sides of 9-inch glass pie plate. Place in freezer until ready to fill.
2
Filling: Mix sugar and cornstarch in medium-size saucepan. Over medium heat, gradually stir in milk. Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in white chocolate, vanilla and food coloring until mixture is smooth. Transfer to large bowl; cover surface directly with plastic wrap. Let cool to room temperature, about 2 hours.
3
When cool, whisk chocolate mixture until smooth. Reserve 1 cup of the nondairy topping. Fold the remaining nondiary topping into chocolate mixture.
4
Spread half of chocolate filling over bottom of prepared crust. Top with chopped strawberries. Spread remaining chocolate filling over strawberries. Refrigerate for at least 4 hours.
5
To decorate top of pie: Spoon remaining nondairy topping into pastry bag fitted with #30 star tip. Pipe border around edge of pie. Pipe grid over top of pie. Arrange whole strawberries in squares on top of pie. Melt jelly in small microwave-safe bowl in microwave oven on high power, about 15 seconds. Brush jelly over kisses. Sprinkle kisses with nonpareils. Arrange in squares. Or use uncoated striped kisses.

1569

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chocolate Crust, 1 1/4 cups graham cracker crumbs (about 9 whole boards), 2 tablespoons unsweetened cocoa powder, 2 tablespoons confectioners' sugar, and more.

Yes, Checkerboard Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Checkerboard Strawberry Pie

How did you like this recipe?

Frequently Asked Questions