-CRUST-
21 Shortbread cookies (5 oz)
2 tb Packed brown sugar
3 tb Butter or margarine, melted
CHOCOLATE LAYER
1/2 c Heavy (whipping) cream
1 c Semisweet chocolate chips
-STRAWBERRY GLAZE & FILLING-
1 c Granulated sugar
3 tb Cornstarch
1/2 c Water
1/4 c Stawberry jam
2 tb Lemon juice
2 pt Strawberries, hulled (24 oz)
Date: Mon, 20 May 1996 22:24:55 -0700
From: Julie Bertholf jewel1@ix.netcom.com
CRUST: Lightly grease 9-inch pie plate. Process cookies and brown sugar
in a food processor until finely crushed and blended. Add butter and pulse
just until crumbs are moistened. Press evenly and firmly over bottom and
sides of pie plate. Place in freezer to firm up crust.
CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave) just
until steaming hot. Remove from heat and add chocolate chips. Let stand 1
to 2 minutes, then stir until chocolate melts and mixture is thick and well
blended. Spread evenly over bottom of pie crust. Refrigerate (or freeze)
to firm up chocolate.
GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan. Stir in
water, jam and lemon juice. Add 1 cup berries (save prettiest ones for top
of pie) and mash in the saucepan with a potato masher. Bring to a gentle
boil over medium heat, whisking constantly. Boil 6 to 7 minutes, whisking
occasionly, until mixture is thick and syrupy. Remove from heat and let
cool slightly.
Meanwhile drain remaining berries, hulled side down, on paper towels.
Pat dry. Pour about 1/3 of the glaze over the chocolate layer. Spread
with a pastry brush to cover. Top with strawberries, points up. Pour
remaining glaze over berries, using a brush to coat each berry. Refrigerate
at least 1 hour to set glaze.
Reprinted from Woman’s Day magazine : June 4, 1996 issue. Per serving: 449
cal, 3 g pro, 69 g carb, 20 g fat
Yields
8 Servings