Pie Recipes

Black Bottom Strawberry Cream Pie

You'll love this rich, fruity dessert with hot fudge between a flaky crust and a creamy filling.

Black Bottom Strawberry Cream Pie

Yield: 8 servings


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 2/3 cup hot fudge topping
  • 1 (8 ounce) package 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


  1. Heat oven to 450 degrees F.
  2. Make pie crust as directed on box for One-Crust Baked Shell using a 9 inch glass pie pan.
  3. Bake for 9 to 11 minutes or until lightly browned.
  4. Cool completely, about 15 minutes.
  5. Spread hot fudge topping in bottom of cooled baked shell. Refrigerate for 1 hour.
  6. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
  7. In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
  8. Just before serving, pipe or spoon whipped cream around edge of pie.
  9. Store in the refrigerator.


Hot fudge topping is much thicker than chocolate-flavor syrup. Its thickness helps form the "black bottom" of this layered pie.


Per serving: Calories 420 Calories from Fat 160 Total Fat 18g 28% Saturated Fat 9g 45% Trans Fat 0g 0% Cholesterol 35mg 12% Sodium 310mg 13% Total Carbohydrate 60g 20% Dietary Fiber 1g 6% Sugars 42g 42% Protein 4g 4%

% Daily Value*: Vitamin A 8% Vitamin C 20% Calcium 4% Iron 4%

Exchanges:2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Pillsbury

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