Deconstructed Strawberry Pie

5 from 2 votes

Deconstructed Strawberry Pie with Cinnamon Whipped Cream and Chocolate Ganache may look difficult to make, but they only take moments with the help of store-bought pie crust.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Dessert - Pie

Cuisine: American Comfort Food

Keyword: deconstructed strawberry pie, Heart-shaped strawberry pie, single serve strawberry pie, valentine's day strawberry dessert

Servings: servings

Calories: 781kcal

Author: Renee Goerger

Ingredients

For the pie crust and the berries:

2 9″ round pie crusts, store-bought or homemade
¼ cup granulated sugar
1 teaspoon ground cinnamon
1½ cups thinly sliced strawberries fresh not frozen

For the cinnamon whipped cream:

1 pint heavy cream
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
2½ tablespoons confectioners sugar

For the chocolate ganache:

6 ounces semi-sweet chocolate chips
3 tablespoons heavy cream, hot, but not boiling

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Instructions

To make the pie crust hearts:

On a lightly floured surface, roll out the pie dough to ⅛″ thickness and cut with a 3″ heart cookie cutter. *Note – you’ll need two hearts for each "pie" so cut 6 in total.
Place the cut pie crusts onto a parchment lined baking sheet and pierce each pie crust a couple of times with the tines of a fork.
In a small bowl, stir together the granulated sugar and cinnamon. Sprinkle each pie crust liberally with the sugar/cinnamon mixture.
Bake the crust pie shapes in a preheated 350-degree oven for 17-20 minutes or until they’re crispy and lightly browned. Cool.

To make the cinnamon whipped cream:

Place the metal bowl and whip of a stand mixer in the fridge to cool while you prepare the crust pie. *Note – the cold bowl and whip will make it easier and faster to whip the cream.
In the chilled bowl of a stand mixer, whip the 1 pint heavy cream on high speed until stiff peaks start to form (approximately 3-4 minutes) *Note – start whipping the cream on low and gradually increase the speed to high. Keep chilled until ready to assemble.

To make the chocolate ganache:

Add the chocolate chips to a small bowl. Pour the hot heavy cream over the chocolate and allow to sit a few minutes until the chocolate softenes. Whisk until the ganache is smooth and glossy.

To assemble the deconstructed strawberry pies:

Place the 4 crust pies, cinnamon-sugar side down, on a plate or tray.
Layer some of the thinly sliced strawberries onto the crusts.
Drizzle each deconstructed pie liberally with the chocolate ganache.
Top the strawberries and ganache with a healthy dollop of cinnamon whipped cream.
Top each pie with the final crust pie tops, cinnamon sugar side up.
Keep chilled until ready to serve.

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