Forget dipping strawberries in chocolate. This is way yummier.

2-3 dozen strawberries (any size works pretty well)

1 cup milk chocolate chips (or whatever variety you like)

2 Tb heavy whipping cream

4 oz. cream cheese

1/4 cup powdered sugar

Cut the tip of the strawberry off, just enough so that it will stand upright on flat surface. Cut off the top and carve out the middle of the strawberry. Be careful not to poke any holes in the strawberry while carving out the middle, and you don’t want the wall to be too thin.

Cream together powdered sugar and cream cheese.

Melt chocolate chips in double broiler, add whipping cream and stir until creamy. You can also melt the chips in the microwave, just go very slowly so you don’t over cook the chocolate. Add the melted chocolate to the cream cheese mixture and stir well.

Fill a piping bag or cut the tip off a plastic bag and fill the bag with the chocolate mixture. Pipe desired amount of chocolate into the strawberries. Set in fridge for about an hour. They loose a little juice while sitting in the fridge. Also, they don’t last long, so you have my permission to eat them all in 1-2 days.

We tried 3 different recipes (I forgot to take pictures before the pies were all eaten, so these are close representations)

The pie that was the most presentable ended up being the clear loser. It had too much bitter-sweet chocolate. The other two had good elements, so we decided to combine recipes and make one amazingly delicious peanut butter and chocolate pie.

Crust:

1 3/4 cups chocolate wafer crumbs (about 36 cookies)

6 tablespoons unsalted butter, melted

3 tablespoons packed dark-brown sugar

Pinch of salt

Chocolate layer:

1 1/3 cups milk chocolate chips (about 8 ounces)

2/3 cup chilled whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

Peanut butter filling:

1 cup Skippy creamy peanut butter

1 (8oz) package cream cheese, room temperature

1/2 cup sugar

3 cups chilled whipped cream

Topping ideas (optional):

Whipped cream

Drizzled peanut butter

Drizzled melted chocolate

Peanut butter chips

Chocolate chips

Make the crust: Preheat oven to 350 degrees. Combine wafter crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. let cool on wire rack.

Make the chocolate layer: While the crust is baking, combine chocolate chips, cream, corn syrup, and vanilla in a microwave safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. After the curst is cool, spread chocolate mixture over bottom of crust. Freeze 10 minutes.

Make the peanut butter layer: In a medium bowl, beat together peanut butter, cream cheese, and sugar until creamy. Gently fold in whipped cream. Spoon mixture on top of chocolate layer. Chill at least one hour before serving. Add toppings if desired.