Black-Bottom Strawberry Pie
Shortbread cookie crust layered with chocolate ganache and fresh strawberries glazed with strawberry jam creates a stunning no-bake pie with three distinct layers.
YIELD
8 servingsPREP
30 minCOOK
0 minREADY
2 hrsThis pie is a showstopper that doesn’t require an oven.
Crush shortbread cookies with brown sugar and melted butter, press into a pie plate, and freeze until firm. Pour hot cream over chocolate chips to make ganache, spread it over the crust, and chill. Make a glaze by cooking mashed strawberries with sugar, cornstarch, and jam until thick and syrupy, pour some over the chocolate layer, arrange whole strawberries on top points-up, then brush remaining glaze over each berry until they shine.
Chill for at least an hour so the glaze sets into glossy perfection.
Chef Tips
- Freeze crust before adding chocolate layer for clean separation
- Let ganache cool slightly before spreading (too hot will melt crust)
- Save prettiest berries for the top arrangement
- Brush glaze on each berry individually for even coating
Ingredients
Directions
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 ⅓ 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.
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