Chocolate-Strawberry Jiggle-Puff Pie
photo by airhead2010
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 cups pretzels, lightly broken
- unsalted butter, melted
- 7 tablespoons granulated sugar
- 8 ounces cream cheese, at room temperature
- 1⁄4 cup powdered sugar
- 3 tablespoons cocoa powder
- 4 cups heavy cream, chilled, divided
- 1 teaspoon vanilla extract
- salt
- 2 cups pineapple juice
- 6 ounces strawberry-flavored gelatin
- 2 cups frozen chopped strawberries, thawed
- 1 ounce piece semisweet chocolate bar, for shaving
directions
- Preheat the oven to 400 degrees.
- In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons granulated sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
- In a stand mixer or a medium bowl with a hand-mixer, add the cream cheese, 2 tablespoons granulated sugar, powdered sugar, and cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
- Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
- Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.
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