Deep Dish Strawberry Pie

Recipe View Preheat oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 9-inch deep dish pie plate. Prick the bottom and sides of the pastry with a fork. (Prep Time: 5 minutes)

Recipe View Bake in the preheated oven until lightly golden brown, approximately 10 to 12 minutes. Cool completely on a wire rack. (Bake Time: 10-12 minutes)

Recipe View Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, for 1 to 3 minutes, until smooth. (Prep Time: 1-3 minutes)

Recipe View Paint the melted chocolate evenly on the bottom and inside of the cooled pie crust. Place the chocolate-painted crust in the freezer to harden the chocolate, about 30 minutes. (Chill Time: 30 minutes)

Recipe View Select the most visually appealing strawberries, cut-side down, and arrange them in a concentric pattern within the chocolate crust, starting from the center and working outwards. (Prep Time: 15 minutes)

Recipe View Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil over medium heat, stirring frequently. (Cook Time: 5 minutes)

Recipe View In a separate bowl, whisk together the ginger ale and cornstarch until completely smooth. Gradually stir this mixture into the boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until the sauce thickens, about 12 to 14 minutes. Remove from heat and cool for about 5 minutes. (Cook Time: 12-14 minutes)

Recipe View Spoon the warm strawberry sauce carefully over the arranged strawberries in the pie shell, ensuring even coverage. Chill in the refrigerator until the pie is fully set, at least 8 hours or overnight. (Chill Time: 8+ hours)