Chocolate-Dipped Strawberry French Silk Pie

CRUST
1 1/2 cups chocolate cookie crumbs*
5 tablespoons unsalted butter, melted

FILLING
8 oz. bittersweet chocolate, chopped
1 (7-oz.) jar marshmallow creme
1/4 cup unsalted butter, cut up
1 1/4 cups heavy whipping cream
1 teaspoon instant coffee granules
1 teaspoon vanilla extract

GARNISH
2 oz. semisweet chocolate, chopped
1 teaspoon canola oil
8 strawberries, stems removed

TOPPING
2 cups heavy whipping cream
1 cup chopped strawberries
2 tablespoons sugar

1 Heat oven to 325°F. Spray 9-inch pie pan with cooking spray. Combine all crust ingredients in medium bowl until moistened; press into bottom and up sides of pan. Bake 8 to 10 minutes or until slightly darker in color and set. Cool completely on wire rack.

2 Place bittersweet chocolate, marshmallow creme and 1/4 cup butter in medium heatproof bowl set over saucepan filled with 1 inch simmering water (bowl should not touch water). Let stand until chocolate is melted and mixture is smooth, stirring occasionally. Pour into large bowl; cool 15 to 20 minutes or until room temperature, stirring occasionally.

3 Beat 1 1/4 cups cream, coffee granules and vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Fold half of the cream mixture into chocolate mixture until almost blended. Fold in remaining cream mixture until blended. Spoon and spread in crust. Refrigerate until firm, 8 hours or overnight.

4 Meanwhile, place semisweet chocolate and oil in small heatproof bowl set over saucepan filled with 1 inch simmering water (bowl should not touch water). Let stand until chocolate is melted and smooth, stirring frequently. Dip whole strawberries, pointed-end down, halfway in chocolate. Place, pointed-end up, on small wax paper-lined baking sheet. Refrigerate until chocolate is set.

5 Beat all topping ingredients in large bowl at medium speed until firm peaks form (do not overbeat); spread over filling. Arrange dipped strawberries over top of pie, chocolate-side up. Store in refrigerator.

8 servings

TIP *Pulse 31 chocolate wafer cookies or 14 chocolate sandwich cookies in food processor or place in plastic bag and crush with rolling pin.

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