It’s Pi(e) Day! Celebrate with this Chocolate-Covered Strawberry Truffle Pie

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Nothing says Happy Pi(e) Day like a Chocolate-Covered Strawberry Truffle Pie!

*Nerd moment* Today is actually Pi Day of the century, in case you weren’t aware. It’s 2015, so we are celebrating Pi Day on 3-14-15. And to be perfectly accurate, you should eat your pie at 9:26…3.1415926535……………………. *Nerd moment over*

Dessert in my house is generally chocolate because that’s what Grant prefers and I seldom eat dessert. However, there is the rare occasion that I crave something sweet, and in these moments all I want is something fresh and fruity (read lemon bars, strawberry shortcake, etc). This pie is the best of both world – fresh and fruity AND a chocolate lover’s delight – so it is the perfect pie with which to celebrate Pi(e) Day at the DeRocher household.

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Isn’t it funny how food is so strongly related to memories? I have this particular, lovely memory of helping my grandma make a fresh strawberry pie with a strawberry jello glaze. The pie not only impressed me because it was delicious, but also because it was the most beautiful pie I’d ever set eyes on. That memory of Grandma’s fresh strawberry pie is what inspired me to make this one. And since Grant loves chocolate – especially truffles – that was an obvious addition.

Despite the elegant appearance of this pie, it is actually incredible simple to make. It only requires five ingredients (five!) and the process of putting it together is easier than most desserts.

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Chocolate-Covered Strawberry Truffle Pie

INGREDIENTS:

3 quarts fresh strawberries, ends cut off
1 bag + 3/4 cup chocolate chips
1/3 cup heavy whipping cream
3/4 cup apple jelly + 1 tsp water
Pie Crust

METHOD:

1. Prepare your pie crust. You can either use a store bought pie crust for this or make your own. (I personally use this easy Oil Pie Crust from King Arthur Flour for essentially every pie I make. It tastes better than store bought and contains no lard or shortening, which is a definite plus. I also substituted the 1 tsp sugar for 2 tsp agave nectar.) Place whatever pie crust you choose to use in a deep pie dish. Press against the sides and use a fork to crimp the edges. Bake the crust in a 350 degree oven for about 15 minutes, or until golden brown and flaky.

2. After the crust is baked, prepare the truffle layer. On a double broiler or in the microwave, melt one bag of chocolate chips. Once these are completely melted, stir in the whipping cream until completely incorporated and smooth. Spread the chocolate filling onto the bottom of the cool pie crust. Let cool in fridge for 15 to 20 minutes or until set.

3. While chocolate layer is setting, prepare the glaze. Place apple jelly and one teaspoon water in a sauce pan and heat on medium until jelly starts to bubble and there are no chunks. If the glaze seems too thick, add water a teaspoon at a time. However, you do not want the glaze too thin. Remove glaze from heat.

4. Now pile the strawberries onto the truffle layer. After you have as many strawberries on the pie as you want, drizzle the glaze over top the strawberries, making sure to cover the entire pie. Let this set for five minutes or so.

5. For the chocolate drizzle, merely melt the remaining 3/4 cup chocolate chips in the microwave. If too thick, add milk a tablespoon at a time and stir until smooth. Drizzle over the strawberries. Place in fridge for about an hour and serve with whipped cream.

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