Chocolate Covered Strawberry Pie by Phyllis Szymanek
Pie Crust:
1 1/3 cup Pillsbury All-Purpose Flour
1/4 cup cold butter
1/2 tsp. Salt
1/4 cup Crisco (chilled)
3 to 4 tbsp cold water
1 tbsp sugar
Mix flour, salt, and sugar. Cut in Crisco and butter. With pastry cutter, cut into pea size. Add water, one tablespoon at a time until it forms into a ball. Wrap in plastic wrap and chill for 1 to 2 hours or overnight. Roll out on floured surface 1 inch larger than 9 inch pie pan. Place into pie pan and flute edges. Prick bottom and sides of pie crust. Bake at 425 degrees for 12 to 15 mintues. Remove from oven and cool on wire rack.
Filling:
1 cup sugar
1 cup 7-Up
2 tbsp cornstarch
pinch of salt
1 (3oz.) Box Strawberry Jell-O
1 qt. Fresh strawberries (wash, dry, and cut off stems)
1 (7.25 oz) bottle of Smucker's Magic Shell Chocolate Fudge
Pour 1/2 bottle of Magic Shell Chocolate Fudge into bottom of chilled pie crust; refrigerate until set. Glaze: In a small saucepan over medium heat, combine sugar, cornstarch, and salt. Gradually add 7-Up. Cook until thick and clear. Remove from heat. Add Jell-O. Mix well. Let cool until almost set. Dip each strawberry into glaze and set into pie crust. Chill pie. Thirty minutes before serving, drizzle pie with remaining Magic Shell chocolate fudge. Roll 2 to 3 strawberries in Magic Shell and place in center of pie. Return to refrigerator until ready to serve. Top with Cool Whip if desired.
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