Comida Kraft
Recipe Box

Heavenly Chocolate-Berry Pie

(2) 2 Reviews
Prep Time
Total Time

8 servings

Topped with berries and drizzled with melted chocolate, this easy chocolate pie certainly is heavenly. (Creamy and cream-cheesy, too!)

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What You Need

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Make It

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  • Preheat oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
  • Place 3 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.
  • Top pie with strawberries just before serving. Place remaining chocolate in microwaveable bowl. Microwave on HIGH 1 min.; stir until chocolate is completely melted. Drizzle over pie. Store leftover pie in refrigerator.

Size Wise

This elegant dessert is extremely indulgent, so enjoy it only on special occasions.

Best of Season

Look for plump brightly colored strawberries. Check bottom of carton for mushy or moldy berries and discard before using.


Prepare as directed, substituting 3/4 cup BAKER'S Semi-Sweet Chocolate Chunks for the 3 oz. chopped chocolate and 1/4 cup chocolate chunks for the remaining chocolate (used for chocolate drizzle).


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 390
% Daily Value
Total fat 26g
Saturated fat 16g
Cholesterol 50mg
Sodium 270mg
Carbohydrate 38g
Dietary fiber 2g
Sugars 24g
Protein 4g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • BevZad |

    When I made this recipe, the batter with cream cheese and chocolate was so hard. I used Splenda instead of sugar and it wasn't very soft. Once I whipped the cool whip in, it was a little softer, but there was no folding. It was too hard to fold. Once I put it in the pie shell, it cracked the shell because it was still so hard and stiff. Wasn't very pretty, but was it great tasting. Both my husband and I loved it! I think the next time I make it I will use real sugar and see it if is any softer.

  • joeone |

    found this receipe 15 years ago and still remember it. my sister is having a birthday soon and this wonderful pie is perfect thanks for the memory.