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  • kathleen lota

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


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.

The belly rules the mind.

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