Fabulous Freelancer Foodie Recipe: Chocolate-Covered Strawberry Pie

This chocolate-covered strawberry pie recipe is a must if you’re looking for a no-bake sweet treat that is sure to delight for dessert!

Note: adapted from a recipe found in the August, 2019 issue of Relish.


  • 6 teaspoons of melted unsalted butter
  • 1 ½ cups of chocolate wafer crumbs
  • 2 tablespoons of sugar
  • 1 cup of heavy cream
  • 1 lb. of frozen whole strawberries
  • 1 can (which is 14 ounces) of sweetened condensed milk
  • 4 ounces of cream cheese


  1. For the crust, mix the butter, chocolate wafer crumbs, and sugar together in a 9-inch pie pan.
  2. Press the mixture on the pan’s bottom and top sides, making sure there’s even coverage.
  3. Place the pan in the freezer, allowing the mixture to chill.
  4. For the filling, whip the heavy cream using an electric mixer until peaks form.
  5. Partially thaw the strawberries and puree them in a food processor.
  6. Use a large mixing bowl to beat together the cream cheese and the sweetened condensed milk (both should already be at room temperature).
  7. Add the strawberry puree into the large mixing bowl with the cream cheese and milk mixture,
  8. Gradually fold in the whipped cream.
  9. Pour the completed filling into the chocolate pie crust, cover it with plastic wrap, and allow it to freeze for anywhere from 6 hours to 3 days.
  10. In preparation for eating, let the pie sit out for about 25 minutes so that it can reach room temperature.
  11. Use additional chocolate wafer crumbs and strawberries to garnish the pie just before serving.

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