Strawberry Chiffon Pie

Ingredients

• For chocolate pastry: 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 3 tablespoons HERSHEY’S Cocoa
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 3 tablespoons cold water, plus 1 to 2 teaspoons if needed
• For filling: 1 package (3 ounces) strawberry-flavored gelatin
• 3/4 cup boiling water
• 1 1/2 cups chopped fresh strawberries, crushed or puréed to measure 3/4 cup
• 2 cups frozen non-dairy whipped topping, thawed
• For garnish: 1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 1 teaspoon shortening (do not use butter, margarine, spread, or oil)
• 8 whole strawberries

Instructions

1. Make the chocolate pastry: stir together flour, sugar, cocoa, and salt. Pour oil into a measuring cup; add water without stirring. Pour over flour mixture and stir lightly with a fork until blended. Add a little cold water if the dough seems dry. Shape into a ball.
2. Roll dough between two sheets of wax paper into a 12-inch circle. Remove top paper and invert pastry over a 9-inch pie plate. Fit into the plate, remove paper, fold extra pastry under around the edge, and flute. Prick bottom and sides thoroughly. Refrigerate about 30 minutes. Meanwhile heat oven to 450°F (230°C). Bake crust 10 minutes; cool completely.
3. Dissolve gelatin in boiling water in a medium bowl; cool slightly. Crush or purée strawberries to measure 3/4 cup. Stir purée into gelatin. Refrigerate until partially set, about the consistency of unbeaten egg whites. Fold in whipped topping and spoon into the cooled crust. Refrigerate 2 to 3 hours or until set.
4. Line a tray with wax paper. Place chocolate chips and shortening in a small microwave-safe bowl. Microwave on HIGH for 1 minute; stir. If needed, heat in additional 15-second intervals, stirring each time, just until melted. Dip whole strawberries in chocolate and place on the tray. Refrigerate uncovered about 30 minutes or until firm.
5. Just before serving, garnish pie with chocolate-covered strawberries. Cover and refrigerate leftover pie.