Black Bottomed Strawberry Cheesecake Pie

Course Dessert, Pie

Cuisine American, Southern

Keyword black-bottomed-strawberry-cheesecake-pie

Prep Time 20

Freeze time 4

Total Time 4 20

Servings pieces

Calories 542kcal

Author Melissa Sperka

Ingredients

2/3 cup milk chocolate chips
1/4 cup heavy cream. divided
1 9 inch graham cracker crust pre-made or homemade [see cook's note]
2 8 oz neufchatel cream cheese softened
1 cup whole milk
1 cup powdered sugar
1 tsp pure vanilla
1 3.4 oz package cheesecake instant pudding mix
1 quart strawberries hulled and cubed {Reserve 4 whole for garnishing]
1 8 oz container frozen whipped topping thawed (plus additional for garnishing optional)
red food coloring

Instructions

Chocolate: In a small bowl, melt together chocolate chips and 1/4 cup heavy cream in the microwave. Melt on 50% power in 15-20 second increments, stopping to stir each time. Repeat until completely smooth.
Gently spread warm chocolate on the bottom and partially up the sides of crust. Chill in the fridge for 20 minutes or until set.
Filling, cream together the neufchatel cream cheese with the powdered sugar for 2 minutes.
Add vanilla, cheesecake pudding mix, milk and 2-3 drops of red food coloring. Whip for an additional 2 minutes until thickened.
By hand fold cubed strawberries and 1/2 whipped topping into the filling. Pour the filling into the pie shell. Spread evenly.
Freeze: Freeze assembled pie for at least 4-6 hours or until firm before cutting and serving. Use a sharp knife dipped in warm water to cut. Dry blade between slices.
Optional Topping: Frost the top with the remaining whipped topping or serve it on the side then garnish with whole fresh strawberries before serving.

Notes

To make a Homemade Graham Cracker Crust:

Mix together 2 cups graham cracker crumbs, 1/4 cup granulated sugar and 4 Tbsp melted butter.
Press into a 9 inch pie pan.
Bake at 375°F for 12-14 minutes until set and golden. Cool completely before filling.

Please Note:

This pie can be made without freezing as well. When doing so, the filling should be allowed to chill for at least 6-8 hours prior to cutting and serving. Freeze leftovers.

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