Black Bottom Strawberry Pie
This is another summer favorite with all of my friends. How can you go wrong with chocolate and fruit? This recipe was originally for strawberries, but I often add other fruit and it is just as good, maybe even better. You can do 1/2 strawberries and then substitute bananas or blueberries, etc. Delicious either way.
Ingredients: (Filling)
- I cup sugar
- 3 tbsp cornstarch
- 1/2 cup water
- 1/4 cup strawberry jam
- 2 tbsp lemon juice
- 2 pints strawberries
Ingredients: (Crust)
- 21 shortbread cookies (5 oz.)
- 2 tbsp brown sugar
- 3 tbsp butter
- 1/2 cup heavy cream
- 1 cup chocolate chips
Directions
Crust: Process cookies, brown sugar and butter until a crumbly mixture forms. Press into a 9" pie plate (it will be thin). Freeze for 10-15 minutes.
Chocolate: Heat cream in saucepan on low, until hot. Remove from heat and add chocolate chips. Let stand for 1-2 minutes and mix until smooth. Spread evenly over pie crust and freeze for 20-30 minutes.
Filling: Mix sugar and cornstarch in saucepan, add water, jam and lemon juice. Cut your fruit up into chunks. Add I cup of strawberries and mash into saucepan. Bring mashed strawberries to a gentle boil over medium heat, whisking constantly for 6-7 minutes, until mixture is thick and syrupy. remove from heat and let cool slightly. When cool, pour 1/3 glaze into bottom of pie plate, spread with pastry brush to cover. Top with remaining fruit and as much of the remaining glaze you like. Refrigerate for at least 1 hour.