Step 1

Add the semi-sweet chocolate chips to a small heat proof glass bowl.

Step 2

In a separate heat proof bowl or measuring glass, heat the heavy whipping cream in the microwave for 1 minute, 15 seconds on high (or full power).

Step 3

Pour the hot whipping cream over the semi-sweet chocolate chips, then cover lightly with aluminum foil. Let it sit for 2-3 minutes.

Step 4

Remove the foil, add in the vanilla extract, then slowly whisk together until the chocolate ganache is nice and smooth.

Step 5

Using a spatula, spread into the bottom and sides of the Diamond of California® chocolate nut pie crust.

Step 6

Chill in the freezer for about 15-30 minutes until almost set. This is usually ready after making the pie filling.

Step 7

To a small heat proof bowl or measuring glass add the 2 tablespoons of cold water, then whisk in the unflavored gelatin. Let it sit for 1-2 minutes. Add in the 2 tablespoons of boiling hot water, then heat in the microwave for 15-30 seconds until the gelatin has fully dissolved. Set to the side and allow to cool slightly.

Step 8

Using your hand mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese until lightly fluffy (about 5-6 minutes).

Step 9

Add in the Eagle Brand® sweetened condensed milk, 2/3 cup of Lucky Leaf® strawberry pie filling, lemon juice, vanilla extract, and the dissolved unflavored gelatin mixture. Mix together on medium-high speed until well blended.

Step 10

Pour the strawberry pie filling mixture into the prepared chocolate nut pie crust, then smooth out using a spatula. Place in the refrigerator to chill and set for 6 hours, or overnight.

Step 11

Spoon the remaining strawberry pie filling over the top of the chilled strawberry chocolate pie, then garnish with whipped cream (or thawed whipped topping) and chocolate curls before serving.

Step 12

Store any leftover pie in the refrigerator.