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Pretty Woman’s Pretty Neapolitan Pie

Recipe By: Rhonda Hill
Year Submitted: 2018
Winner First Place

Ingredients

Hot Fudge Sauce
2 tablespoon unsalted butter
2/3 cup heavy or whipping cream
1/2 cup light corn syrup, golden syrup, or honey
1/4 cup packed dark-brown sugar
1/4 cup cocoa powder
1/4 teaspoon fine or table sea salt
1 cup semi- or bittersweet chocolate chips
1/2 teaspoon vanilla extract

Strawberry Sauce
3 cups strawberries, diced
1 cup granulated sugar
2 tablespoons lemon juice

Pie Crust:
1 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup well-chilled vegetable shortening
3 to 4 tablespoons ice cold water

Filling:
1 box (2.6 oz.) Dream Whip (2 envelopes)
1 cup of whole milk, cold
½ teaspoon vanilla
2 €“ 8 oz. packages of cream cheese, room temperature
2 cups of powdered sugar
1 teaspoon vanilla
1 packet unflavored gelatin
3 Tablespoon water

Directions

Hot Fudge Sauce
Combine the butter, cream, corn syrup, dark brown sugar, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla. Strain through a fine mesh strainer. The sauce will thicken more as it begins to cool. Pour into a jar and refrigerate.

Strawberry Sauce
Combine strawberries, sugar, lemon juice in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15-20 minutes, stirring occasionally. Sauce should appear fairly thick, but will thicken upon standing. If you want to thin it some, simply whisk in more water to reached desired consistency if needed. Pour into a jar and refrigerate.

Pie Crust:
Preheat oven to 425 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than 9€