Checkerboard Strawberry Pie

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust: Mix crumbs, cocoa and sugar in medium-size bowl. Stir in melted butter until well mixed. Press mixture over bottom and up sides of 9-inch glass pie plate. Place in freezer until ready to fill.
  • Filling: Mix sugar and cornstarch in medium-size saucepan. Over medium heat, gradually stir in milk. Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in white chocolate, vanilla and food coloring until mixture is smooth. Transfer to large bowl; cover surface directly with plastic wrap. Let cool to room temperature, about 2 hours.
  • When cool, whisk chocolate mixture until smooth. Reserve 1 cup of the nondairy topping. Fold the remaining nondiary topping into chocolate mixture.
  • Spread half of chocolate filling over bottom of prepared crust. Top with chopped strawberries. Spread remaining chocolate filling over strawberries. Refrigerate for at least 4 hours.
  • To decorate top of pie: Spoon remaining nondairy topping into pastry bag fitted with #30 star tip. Pipe border around edge of pie. Pipe grid over top of pie. Arrange whole strawberries in squares on top of pie. Melt jelly in small microwave-safe bowl in microwave oven on high power, about 15 seconds. Brush jelly over kisses. Sprinkle kisses with nonpareils. Arrange in squares. Or use uncoated striped kisses.
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