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Strawberry Truffle Pie

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  • Prep 20 min
  • Total 5 hr 0 min
  • Servings 8
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Adding a rich dark chocolate layer to this luscious pie gives it a sophisticated taste appeal. With only 20 minutes of prep time, it's an easy choice for a classic warm-weather dessert.
By Sarah Caron
Created Mar 23, 2011
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  • 3 oz good quality dark chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 1 purchased graham cracker or vanilla cracker pie crust
  • 4 cups small strawberries
  • 1/3 cup turbinado sugar* or brown sugar
  • 4 teaspoons cornstarch


  • 1
    Place chocolate in small mixing bowl.
  • 2
    In 1-quart saucepan, heat cream to boiling over medium-high heat. Pour cream over chocolate in bowl. Let stand one minute; stir until smooth. The chocolate will melt as you stir.
  • 3
    Pour chocolate mixture into pie crust. Refrigerate until cool and set, about 30 minutes.
  • 4
    Meanwhile, in food processor or blender, place 1 cup of the strawberries. Cover; process until smooth. Pour pureed berries into 1-quart saucepan. Stir in sugar and cornstarch. Bring strawberry mixture to boiling, over medium-high heat, stirring constantly. Reduce heat to low; cook, stirring one additional minute. Remove from the heat; let it stand 20 to 30 minutes to cool, stirring once or twice.
  • 5
    Slice the leaf-end of the remaining berries, making a flat surface. Once the pie is set, line the top with the strawberries, flat side down. Spoon cooled strawberry sauce over each berry, taking care to coat each one, until all the sauce is used.
  • 6
    Chill pie for 4 hours before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
  • Turbinado sugar is raw sugar that has been steam-cleaned. The coarse turbinado crystals are blond colored and have a delicate molasses flavor.
  • tip 2
    Any pie crust that doesn’t require baking can be used.


Nutrition Facts are not available for this recipe
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