Black Bottom Strawberry Cream Pie

Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra!


8 servings


1 refrigerated pie crust (from 15-ounce box), softened as directed
on box
2/3 cup hot fudge topping
1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' (powdered) sugar
1 pint (2 cups) strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream, whipped, if desired


Preheat oven to 450°F (232°C). 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.

Estimated Time

Preparation Time: 40 minutes
Total Time: 3 hours 5 minutes


Store in refrigerator.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map