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Strawberry Mudslide Pie

1 (12-ounce) package milk chocolate pieces
2 (8-ounce) package cream cheese, softened
2 teaspoons vanilla extract
1 prepared 8-inch graham cracker pie crust
1 (16-ounce) package frozen sliced California strawberries in syrup, thawed
1 tablespoon lemon juice
1 tablespoon cornstarch
Sweetened whipped cream, for garnish (optional)

1. Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature.
2. Beat cream cheese until fluffy, beat in chocolate and vanilla until smooth and thoroughly blended. Pour into pie crest; smooth top. Chill until firm.
3. Meanwhile, heat strawberries in small saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature. Pour over pie, spread to cover chocolate filling. Chill.
4. Pipe top with sweetened whipped cream, if you wish. Cut into wedges to serve.

Makes 8 servings.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.