Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup semisweet chocolate chips (6 oz)
2
tablespoons butter or margarine
1/4
cup powdered sugar
3
tablespoons kirsch or water
1
package (8 oz) cream cheese, softened
1 1/2
to 2 pints (3 to 4 cups) whole strawberries
3
tablespoons red currant jelly
2
teaspoons kirsch or water
Preparation
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate or 10-inch tart pan with removable bottom. Cool on cooling rack 15 minutes.
In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly. Stir in powdered sugar, 3 tablespoons kirsch and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
In 1-quart saucepan, heat glaze ingredients until warm; spoon or brush over strawberries. Refrigerate at least 2 hours until serving time. Cover and refrigerate any remaining pie.
