Black Bottom Strawberries and Cream Pie

What could be better than strawberries and chocolate?  How about strawberries and chocolate AND a big, fluffy pile of creamy, dreamy deliciousness?  Dude, this pie is so easy but it looks like a million bucks and tastes like it too.  Do yourself a favor and make it NOW.


BLACK BOTTOM STRAWBERRIES & CREAM PIE
adapted from Butter With a Side of Bread

1 Oreo cookie crust (or graham cracker crust)

Filling:
1 (8 oz) package cream cheese, softened (I use neufchatel)
1/2 cup sugar
1 tsp. vanilla
1/2 cup sour cream
1 (8 oz) tub Cool Whip, thawed

Chocolate layer:
2 Tbsp. semi-sweet chocolate chips
1 Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. unsweetened cocoa
dash of salt
1/3 cup milk

Topping:
2 cups sliced or quartered fresh strawberries
2 Tbsp. semi-sweet chocolate chips
1/2 tsp. shortening
 
Combine 1 Tbsp. cornstarch, 2 Tbsp. sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in 2 Tbsp. chocolate chips; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.  Cool.

In a large bowl, beat cream cheese until smooth and fluffy.  Beat in sugar and vanilla until smooth.  Add sour cream and mix well.  Fold in Cool Whip.  Spread evenly over chocolate layer (pie will be very full).  Cover with plastic wrap and chill overnight or for at least 4 hours.

Before serving, arrange strawberries on top.  Microwave 2 Tbsp. chocolate chips with shortening in a ziploc bag on HIGH for 20 seconds.  Knead the melted chocolate and shortening until combined.  Snip corner off bag and drizzle chocolate over strawberries.