box Pillsbury® refrigerated pie crusts, softened as directed on box
cup semisweet chocolate chips (6 oz)
tablespoons butter or margarine
cup powdered sugar
tablespoons kirsch or water
package (8 oz) cream cheese, softened
to 2 pints (3 to 4 cups) whole strawberries
tablespoons red currant jelly
teaspoons kirsch or water
1 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. 2 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.
3 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.