“Chocolate Dipped Strawberries” Pie

I made this pie for my husband on Valentine’s Day, inspired by the idea of chocolate dipped strawberries. I had fresh strawberries on hand, but didn’t want to simply dip them in chocolate… and, I had this notion to include fresh strawberries in a chocolate truffle sort of pie. While this pie is somewhat unconventional (folding fresh strawberries into the chocolate filling), it is exceptionally tasty!

1 160 ml can coconut milk (see note)
3 tbsp brown rice syrup
3/4 tsp agar powder
1 1/2 cups chopped dark chocolate (about 8 ½ oz)
1 1/2 cups fresh strawberries, sliced in small pieces
1 chocolate cookie pie crust (I use Wholly Wholesome brand), or other pie crust of choice (see note)

In a saucepan over medium heat, add coconut milk, brown rice syrup, and agar powder, and extract (if using), stirring through until the brown rice syrup and agar is dissolved and the coconut milk is hot, but not boiling. Remove from heat, and pour milk over chocolate (in a glass or metal bowl). Fold through until chocolate is melted. Set in fridge to cool slightly (about 15-20 mins). Remove from fridge, and fold in strawberries, taking care not to over mix (to not mush berries). Pour mixture into chocolate pie shell, and refrigerate until completely cool and set.

Note: This pie is best served the same day you make the pie. Make it earlier in the day for a dinner party, or in the morning for an afternoon dessert. The strawberries begin to breakdown the next day, and while the taste is still fine, the appearance of the pie is not quite as pretty.

Note: I use Earth’s Choice Organic Coconut Milk, and this brand is available in small 160ml cans. If you cannot find this brand/size, 160ml is the equivalent of about 2/3 cup, so simply measure this out from a larger can.

Note: If using a pastry pie crust, be sure to prebake pie crust before filling.

Note: If you’d like to enhance the berry flavor of this pie, you can try adding about1/4 - 1/2 tsp of cherry or almond extract when warming the coconut milk mixture.

Recipe copyright 2009 Dreena Burton