Recipe for cooking Strawberry Mudslide Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Strawberry Mudslide Pie

1 (12 ounce) pkg. milk chocolate or semisweet chocolate chips
2 tsp. vanilla extract or flavoring
1 prepared 8-in. pie crust
1 Tbsp. lemon juice
1 Tbsp. cornstarch
16 oz. cream cheese, softened
1 (16 ounce) pkg. frozen sliced strawberries in syrup, defrosted
Sweetened whipped cream (or whipped topping)

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 extract or flavoring until smooth and thoroughly blended. Pour into pie crust; smooth top. Chill until firm.

Meanwhile, heat strawberries in a sm. saucepan.

Mix lemon juice and cornstarch and add to strawberries. Cook and stir over med. heat until clear and thickened, about 3 to 4 mins.. Cool to room temperature.

Pour over pie; spread to cover chocolate filling. Chill.

Pipe top with sweetened whipped cream. Cut into wedges.

Individual Tarts

Melt about 1 1/2 c. semisweet chocolate chips in double boiler over hot (not boiling) water; mix until smooth. Spoon a little chocolate into bottom of c.cake papers. Don\t make the base too thick or to thin. Put papers on baking 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 extract or flavoring until smooth and thoroughly blended. Spoon into c.cake 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 c.cake papers you will get 20 to 24 tarts. If using medium c.cake papers you will get about 30 tarts.