Strawberry Mudslide Pie
Source of Recipe
BBR
Recipe Introduction
Posted by: Puddenhead
List of Ingredients
1 pkg. (12 oz.) milk choc. pieces ( I use semi-sweet choc. pieces)
2 tsp. vanilla
1 prepared 8" pie crust ( I use chocolate crumb pie crust)
1 T. lemon juice
1 T. cornstarch
2 pkgs. (8 oz. ea.) cream cheese, softened
1 pkg. (16 oz.) frozen sliced strawberries in syrup, thawed
Sweetened whipped cream (or whipped topping)
Recipe
Melt chocolate in double boiler over hot (not boiling) water; mix until smooth.
Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and
vanilla until smooth and thoroughly blended. Pour into pie crust; smooth top.
Chill until firm.
Meanwhile, heat strawberries in small sauce pan. Mix lemon juice and
cornstarch and add to strawberries. Cook and stir over medium heat until clear and
thickened, about 3 to 4 minutes. Cool to room temperature. Pour over pie;
spread to cover chocolate filling. Chill. Pipe top with sweetened whipped cream.
Cut into wedges.
For Individual Tarts
Melt about 11/2 cups of semi-sweet choc. pieces in double boiler over hot (not
boiling) water; mix until smooth. Spoon a little choc. into bottom of cupcake
papers. Don't make the base to thick or to thin. Put papers on cookie sheet and
put in refrigerator to harden.
Melt chocolate in double boiler over hot (not boiling) water; mix until smooth.
Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and
vanilla until smooth and thoroughly blended. Spoon into cupcake papers and
smooth tops.
Chill until firm. Chill a can of Strawberry Pie filling
Before serving, remove papers and top with pie filling.
If using large cupcake papers you will get 20 to 24 tarts.
If using medium cupcake papers you will get about 30 tarts.
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