Checkerboard Strawberry Pie


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Chocolate Crust:
  • 1 1/4 c. graham cracker crumbs (about 9 whole boards)
  • 2 T. unsweetened cocoa powder
  • 2 T. confectioners' sugar
  • 5 T. butter, melted

  • 1/4 cup granulated sugar
  • 3 T. cornstarch
  • 1 1/2 cups milk
  • 1 cup white chocolate chips
  • 1 tsp. vanilla
  • 3 drops red food coloring
  • 1 container (12 oz) frozen non-dairy topping, thawed
  • 2 cups chopped strawberries
  •       (from 1-pint baskets)
  1. 6 strawberries, 
  2. 1 T. strawberry jelly, 
  3. 6 plain or striped chocolate kisses, wrapping removed
  1. 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.
  2. 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.
  3. When cool, whisk chocolate mixture until smooth. Reserve 1 cup of the non-dairy topping. Fold the remaining non-diary topping into chocolate mixture.
  4. 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.
  5. 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 (optional). Arrange in squares or use "uncoated candy kisses.