Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
8 hrs 35 mins
Total Time:
9 hrs 30 mins
Servings:
8
Yield:
1 (9-inch) deep-dish pie
Ingredients
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Roll out pastry dough to fit a 9-inch deep-dish pie plate; press into pie plate. Prick bottom and sides of dough with a fork.
Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate on bottom and up sides of pie crust; freeze to harden, about 30 minutes.
Place prettiest strawberry, cut-side down, in center of crust. Arrange as many strawberries as possible in a single layer around center strawberry, radiating from center outwards to crust sides.
Mash remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into mashed strawberry mixture. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 12 to 14 minutes. Cool, about 5 minutes.
Spoon strawberry sauce over strawberries in pie shell. Chill in the refrigerator until pie sets, 8 hours to overnight.
Nutrition Facts (per serving)
| 332 | Calories |
| 11g | Fat |
| 59g | Carbs |
| 3g | Protein |
