Berry Delicious Black Bottom Pie

Preheat oven to 350°F (175°C). Spread the chocolate chips evenly over the bottom of the cookie or graham pie crust, then place in the oven for 5 minutes until the chocolate begins to soften.

Remove the crust from the oven and use the back of a spoon to spread the softened chocolate chips into an even layer covering the entire bottom. Set aside to cool.

While the chocolate cools, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

Fold the vanilla extract into the cream cheese mixture until fully incorporated.

Gently fold the prepared icing into the cream cheese mixture using a spatula until the filling is smooth and well combined.

Spread the cream cheese filling evenly over the cooled chocolate layer in the pie crust, smoothing the top with a spatula.

Refrigerate the pie for at least 10 minutes until the filling is set and chilled.

Rinse and hulk the California strawberries, then slice them in half lengthwise.

Arrange the strawberry slices decoratively over the top of the pie in concentric circles or rows.

Dollop whipped cream around the pie or on individual slices just before serving. Slice and serve chilled.