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Total Time
3hrs
Prep 1 hr
Cook 2 hrs

I tried something like this at a Caltech dinner last year, and I loved it so much that I had to reverse-engineer it. I then improved upon it so it's exactly how I like it. It's a lot of time and effort, but I think it's worth it. (Note that all ingredients can be modified to taste. Sugar substitutes work well, but you might need additional gelatin.)

Ingredients Nutrition

Directions

  1. .::Line the crust with chocolate::.
  2. Slowly melt chocolate using a double-boiler or microwave.
  3. Carefully line the crust with a thin layer of melted chocolate to 'waterproof' the crust (bottom and edges).
  4. Refrigerate 15 minutes or until chocolate solidifies.
  5. .::Make the glaze::.
  6. Dissolve unflavored gelatin in cold water; let stand for 1 minute.
  7. Continuously stir while bringing water just to a boil.
  8. Remove from heat.
  9. Stir peach syrup into gelatin.
  10. If desired, add red and yellow food dye to add a orange tint to the glaze.
  11. Refrigerate until pie is ready for glaze.
  12. .::Make the filling::.
  13. Wash and hull all strawberries.
  14. Slice three medium-sized strawberries into fine slices (less than 1/4" thick).
  15. Dissolve unflavored gelatin in cold water; let stand for 1 minute.
  16. Stir in sugar.
  17. Continuously stir while bringing water just to a boil.
  18. Remove from heat.
  19. Let cool to lukewarm, then add Cool Whip, cream cheese, and vanilla.
  20. Blend all ingredients with a hand mixer until uniform.
  21. Place strawberry slices on chocolate-coated crust.
  22. Pour cream filling over strawberry slices.
  23. Place remaining strawberries in cream with the tips point up.
  24. Refrigerate 20 minutes or until cream is firm.
  25. .::Finish up::.
  26. Reheat glaze just until liquid, around room temperature.
  27. Carefully spoon glaze over strawberries.
  28. Refrigerate 20 more minutes or until glaze is set.
  29. Cut into slices and serve!