Chocolate Strawberry Slab Pie

CHOCOLATE STRAWBERRY SLAB PIE



Chocolate Strawberry Slab Pie image

Make and share this Chocolate Strawberry Slab Pie recipe from Food.com.

Recipe From food.com

Provided by Food.com

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients: 8

2 (14 1/8 ounce) boxes store-bought pie crusts
2 lbs strawberries, slices in quarters
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/2 cups chocolate chips
1/4 cup heavy cream or 1/4 cup milk
2 tablespoons powdered sugar

Steps:


CHOCOLATE STRAWBERRY PIE



Chocolate Strawberry Pie image

Another from Atco Blue Flame Kitchen. I never have luck with pies and this looks like something that can be successful for me! POsted it for the strawberry swap, so I hope someone tries it because I already have a huge list of recipes that have been tagged!

Recipe From food.com

Provided by Cathy17

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients: 7

1 cup chocolate chips, melted and cooled
1 (9 inch) chocolate wafer pie crust (from grocery store)
8 ounces cream cheese, softened
2 cups strawberries, halved
2 tablespoons honey
2 semi-sweet chocolate baking squares, melted and cooled
1 teaspoon vanilla

Steps:


STRAWBERRY SLAB PIE



Strawberry Slab Pie image

If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients: 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Calories220
Carbohydrate29 g
Cholesterol20 mg
Fat2
Fiber1 g
Protein1 g
SaturatedFat5 g
ServingSize1 Serving
Sodium180 mg
Sugar13 g
TransFat0 g

Steps:

  • Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
  • Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
  • In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
  • Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.


STRAWBERRY SLAB PIE



Strawberry Slab Pie image

AMAZING. PERFECTION. PHENOMENAL. I couldn't keep track of the compliments that came pouring in when our recipe testers got their hands on this one. Even veteran pie bakers (and eaters) couldn't help but rave. Maybe it's the super-flaky crust. Or the juicy fragrant berries. Or the gorgeous red-stained top with the juices bubbling through. I think it's all these, plus the rare opportunity to eat sweet strawberries on their own as the star, without other fruits like rhubarb or mixed berries folded in.

Recipe From foodnetwork.com

Provided by Joanne Chang

Categories     dessert

Time 5h30m

Yield 1 slab pie (8 to 10 servings)

Number Of Ingredients: 14

2 recipes Double-Crust Pate Brisee, recipe follows
1 full quart or 1 1/2 pounds (640 grams) fresh strawberries, quartered (the size of a quart of berries varies according to where you buy it from, so be sure to weigh them or make sure you have a full quart)
1 cup (200 grams) superfine sugar
3 tablespoons (25 grams) cornstarch
1/2 teaspoon grated orange zest
1/4 teaspoon kosher salt
1 large egg (about 50 grams), for egg wash
2 tablespoons sanding or pearl sugar
1 3/4 cups (245 grams) all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks or 225 grams) unsalted butter, cold
2 large egg yolks (about 40 grams), at room temperature
3 tablespoons (45 grams) whole milk

Steps:

  • Make the Double-Crust Pate Brisee and divide it in half. Place one half back in the fridge while you work with the other.
  • Generously flick flour over the work surface and roll out the dough into a rectangle about 1/4 inch thick and large enough to line the bottom and sides of a rimmed 9 x 13-inch quarter-sheet pan or baking pan. Line the bottom and sides of the pan with the dough, making sure to press the dough into the corners. You may need to patch it up if the dough tears. Dock it with a pastry docker (see Cook's Note) or by poking it all over with a fork. Refrigerate the pie shell for at least 30 minutes to allow the dough to relax.
  • Meanwhile, line a baking sheet or large flat platter with parchment paper and set aside. Remove the other half of the dough from the fridge and roll it into a rectangle about 1/4 inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on the prepared baking sheet or platter and refrigerate until you are ready to use it.
  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line the pie shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Blind bake the pie shell (see Cook's Note) for 20 to 30 minutes, rotating the pan midway through the baking time, until the pie shell is matte and pale golden brown. Remove it from the oven and let cool on a wire rack. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment. Set aside the pie shell.
  • In a medium bowl, combine the strawberries, superfine sugar, cornstarch, orange zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices over the pie shell. Remove the rolled-out dough from the fridge and drape it over the pie. Press the dough gently along the rim of the pan to adhere it to the edges of the bottom crust. Trim any excess dough so that there is just a slight overhang (the dough will shrink during baking, so you want there to be a little extra along the edge). Whisk the egg for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the top of the dough with the egg wash. Sprinkle the top evenly with the sanding sugar. Slit the dough decoratively in 6 to 8 places to allow steam to escape while baking. Bake for 40 to 50 minutes, rotating the pan midway through the baking time, until the top is dark golden brown through and through--no pale soggy places!
  • Remove the pie from the oven and let cool on a wire rack for at least 2 hours, so the fruit has time to set up. Serve warm or at room temperature.
  • The pie can be stored well covered, at room temperature for up to 1 day or in the fridge for up to 3 days. If you store it in the fridge, it's best served warmed; reheat the pie in a 300 degrees F oven for 15 to 20 minutes, until the top and bottom crisp up a little bit.
  • In a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour mixture. Paddle slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
  • Whisk together the egg yolks and milk in a small bowl and add them all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
  • Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together.
  • Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch thick. Refrigerate for at least 1 hour before using.
  • The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.




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