Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 Package (12 Ounces) - milk chocolate Pieces
- 2 Packages (8 Ounces each) cream cheese, softened
- 2 Teaspoons - vanilla
- 1 Prepared 8-inch crumb piecrust
- 1 Package (16 Ounces) - frozen sliced California strawberries in syrup, thawed
- 1 Tablespoon - lemon juice
- 1 Tablespoon - cornstarch
- Sweetened whipped cream, for garnish (optional)
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Directions
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 crest; smooth top. Chill until firm. Meanwhile, heat strawberries in small saucepan. 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, if you wish. Cut into wedges to serve. Note: May use a prepared crust Makes 8 to 10 servings