Black Bottom Strawberry Cream Pie

 Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra! 
 
 
INGREDIENTS:

1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2/3cup hot fudge topping
1package (8 oz) cream cheese, softened
1cup powdered sugar
1pint (2 cups) strawberries, quartered
1/2cup strawberry pie glaze
1/2cup whipping (heavy) cream, whipped, if desired

DIRECTIONS:

1.Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2.Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
3.In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
4.In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
5.Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.
High Altitude (3500-6500 ft): No changes.

NUTRITION INFORMATION:


1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g); Cholesterol 35mg; Sodium 280mg; Total Carbohydrate 60g (Dietary Fiber 2g, Sugars 43g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 4%; Iron 4% Exchanges: 2 Starch; 2 Other Carbohydrate; 3 1/2 Fat Carbohydrate Choices: 4 
*Percent Daily Values are based on a 2,000 calorie diet.


Hot fudge topping is much thicker than chocolate-flavor syrup. Its thickness helps form the "black bottom" of this layered pie.