Strawberry & Chocolate Cream Pie

Preheat oven to 350 F. Grease a 9-inch pie dish.

To prepare crust: Mix graham cracker crumbs, melted butter and cocoa powder in a small bowl. Mix until a moist yet crumbly mixture forms.

Firmly press the mixture into the bottom and up the sides of the pie dish. Bake for 10 minutes. Remove pan from oven and let it cool completely on a wire rack.

To prepare filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl, putting it into another bowl. Keep it cold in the fridge.

In the same bowl of your stand mixer, using a paddle attachment, beat cream cheese until it’s soft and creamy. Add sugar, vanilla and melted chocolate and continue beating until combined.

Gently fold 1/3 of the cold whipped cream into the cream cheese mixture to lighten the mixture. Then add the remaining cream and continue folding until incorporated.

Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.

Refrigerate the pie until set, about 3 hours, or preferably overnight.
Sprinkle powdered sugar on top of the pie before serving.