A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!
Ingredients
- pastry for a 9-inch deep dish pie crust: 1 piece
- semi-sweet chocolate chips: 0.5 cup
- quarts fresh strawberries, hulled: 2 piece (divided)
- white sugar: 1 cup
- lemon juice: 2 Tbsp
- ginger ale: 0.75 cup
- ½ tablespoons cornstarch: 3 piece
Metric Conversion
Stages of cooking
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Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
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Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
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Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
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Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
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Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
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Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
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Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.
