Chocolate Strawberry Crispy Pie
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If you’re in need of a last-minute dessert that still feels thoughtful and celebratory, this Chocolate Strawberry Crispy Pie is a perfect choice for Mother’s Day. It’s one of those magical recipes that comes together in minutes but looks like you spent hours crafting it. Recently featured by Angel Shannon on Good Things Utah, this pie has quickly become a local favorite—and for good reason.
The best part? You don’t even need to turn on the oven. With just a microwave and a few pantry staples, you can whip up a rich, chocolatey base layered with crispy texture and topped with juicy, seasonal strawberries. Right now, fresh strawberries are everywhere—plump, sweet, and budget-friendly—making them the ideal garnish to elevate this simple dessert into something truly special. Whether you’re hosting brunch or surprising Mom with a sweet treat after dinner, this pie is refreshing, beautiful, and guaranteed to bring smiles all around.
Ingredients for Crispy Chocolate Strawberry Pie
- CHOCOLATE FLAVORED SYRUP
- SEMISWEET CHOCOLATE CHIPS
- CRISP RICE CEREAL
- SOUR CREAM
- STRAWBERRY ICE CREAM
Instructions for Chocolate Strawberry Crispy Pie
Start by buttering an 8-inch pie plate (a 9-inch works just fine too!) and setting it aside. In a medium microwave-safe bowl, combine chocolate syrup and chocolate chips, then microwave on high for about 45 seconds, or until the mixture is hot and the chips begin to melt. Stir until smooth and glossy. Scoop out ¼ cup of the chocolate mixture and set it aside in a small bowl—this will be your drizzle later.
To the remaining chocolate mixture, add your favorite crisp rice cereal and stir until the cereal is fully coated. Let it cool slightly, then press the mixture evenly into the bottom and up the sides of your prepared pie plate to form a crunchy chocolate crust. Pop the crust into the freezer for 20 minutes, or until firm and set.
Meanwhile, mix the reserved ¼ cup of chocolate with a spoonful of sour cream to create a tangy, creamy chocolate sauce. Once the crust is ready, spoon in half the ice cream (or go all in like I did!), drizzle with the chocolate-sour cream sauce, and top with extra scoops of ice cream if you’re feeling festive. Just before serving, garnish with fresh strawberries for a burst of color and seasonal sweetness.
Frequently Asked Questions
Can I use a different type of chocolate?
Absolutely. While chocolate syrup and chips are quick and easy, you can substitute with chopped dark chocolate or semi-sweet chocolate bars. Just melt gently and adjust sweetness to taste.
Can I make this ahead of time?
You can prepare the crust and chocolate drizzle ahead and store them separately. Assemble the pie just before serving to keep the ice cream fresh and the strawberries vibrant.
How long does it need to chill?
The crust should chill in the freezer for at least 20 minutes to firm up. Once assembled, the pie can be served immediately or stored in the freezer until ready to enjoy.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for garnish—they add color, texture, and seasonal flavor. If using frozen, thaw and drain them well to avoid excess moisture.
Do I need a microwave to make this?
A microwave makes the process super quick, but you can melt the chocolate mixture on the stovetop over low heat if preferred. Just stir constantly to avoid scorching.
Can kids help make this recipe?
Definitely! This is a fun, hands-on dessert that’s great for little helpers. Kids can stir the cereal, press the crust, scoop ice cream, and decorate with strawberries.
FOR MORE RECIPES LIKE THIS, TRY:
Chocolate Strawberry Crispy Pie
Real Mom Kitchen
Equipment
Ingredients
- ½ cup chocolate flavored syrup
- ⅓ cup semi-sweet chocolate chips
- 2 cups crisp rice cereal
- ¼ cup sour cream
- ½ to 1 quart strawberry ice cream however full you want your pie
Instructions
- Butter an 8” pie plate; set aside (I used a 9″pie plate).
- In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside.
- Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie place. Place in freezer for 20 minutes or until firm.
- Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream if desired and remaining sauce. (I put the whole amount of ice cream in the pie and then drizzled it with the sour cream/chocolate mixture.) Garnish with fresh strawberries before serving if desired.
