Strawberry Mango Chocolate Pie With A Buttercream Swirl Topping

As summer draws ever closer, our appetite for fresh fruit gets bigger and bigger. All of a sudden, rich and heavy cakes seem to lose their appeal, but we'll never say no to pie! We're betting on the bold flavors that strawberries and mangoes bring to the table and making use of their bright colors by turning them into delicious jams to create a  delicious swirling spiral. Naturally, no pie would be complete without buttercream frosting, so we added that to the mix as well. This strawberry mango chocolate pie is perfect for a picnic on a warm summer's day, but it also works anytime and anywhere!

You'll Need:

For the chocolate pastry dough:

  • 3¾ cups flour
  • ⅔ cup cocoa powder
  • 3 sticks cold butter, cubed
  • 1 tsp salt
  • 1¾ cups sugar
  • 1 egg
  • ¼ cup cold water

For the strawberry mango filling:

  • 3 tbsp sugar
  • 5 tbsp corn starch
  • 14 oz strawberries
  • 14 oz mango

For the buttercream frosting:

  • 1¾ sticks butter
  • 1⅓ cups powdered sugar
  • 3 oz white chocolate

For the strawberry jam:

  • 20 oz strawberries
  • ¼ cup dry pectin
  • juice of ½ lemon

For the mango jam:

  • 10 oz mango
  • ¼ cup dry pectin
  • juice of ½ lemon

Here's How:

1. First prepare the chocolate pastry dough. Add the flour, cocoa powder, butter, salt, sugar, egg, and cold water to a mixing bowl and use your hands to knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour. In the meantime, you can start on the filling. Peel a mango, cut it into small cubes, add the sugar and corn starch, and mix well.

2. Preheat the oven to 350°F. Take the dough out of the fridge, divide it in half, and roll out both halves. Transfer one half to a greased pie pan and lightly press the dough down.

3. Cut the strawberries in half and place them on the dough in the pie pan. Then add the mango filling and spread it evenly.

4. Place the other half of the dough on top of the fruit, press the edges down with your fingers, and cut off any excess dough. Poke a few holes in the dough and bake for for 50 minutes. Let the pie cool completely after taking it out of the oven.

5. Now you can start making the buttercream frosting. Melt the white chocolate over a hot water bath and then allow it to cool a little. Cream the butter, stir in the powdered sugar bit by bit, add the cooled white chocolate, and mix everything until well combined. Spoon the frosting into 2 piping bags and use a turntable to create a double spiral on the pie.

6. Now make the jams. Cut the strawberries and mangoes into small pieces, put them in separate pots, and heat the fruit. Puree them, add the dry pectin and lemon juice to each pot, and pour the finished jams into 2 small squeeze bottles. Decorate the top of the pie with the strawberry and mango jam, as shown in the video.

If you prefer kiwis to mangoes, go ahead and give those a try – it's going to taste just as divine. This fruity dessert is a real cutie pie that tastes as delicious as it looks. Perfect for summer!

Get the recipe for the Raspberry Sponge Cake Roll featured in the bonus video.


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