Black Bottom Strawberry Cream Pie

Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
  • 2/3 cup hot fudge topping
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 pint (2 cups) strawberries, quartered
  • 1/2 cup strawberry pie glaze
  • 1/2 cup whipping (heavy) cream, whipped, if desired

Instructions

1 _ Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2 _ Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.

3 _ In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.

4 _ In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.


5 _ Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

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