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Black-Bottom Strawberry Pie

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Recipe

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Yield

8 servings

Prep

30 min

Cook

0 min

Ready

2 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Crust
21 each shortbread cookies
*
2 tablespoons brown sugar
packed
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3 tablespoons butter
or margarine, melted
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Chocolate layer
½ cup heavy whipping cream
whipping
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1 cup semi-sweet chocolate
semi-sweet chips, null, null
* Camera
Strawberry glaze and filling
1 cup sugar
granulated
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3 tablespoons cornstarch
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½ cup water
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¼ cup strawberry jam
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2 tablespoons lemon juice
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2 pints strawberries
hulled
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Ingredients

Amount Measure Ingredient Features
Crust
21 each shortbread cookies
*
3E+1 ml brown sugar
packed
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45 ml butter
or margarine, melted
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Chocolate layer
118 ml heavy whipping cream
whipping
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237 ml semi-sweet chocolate
semi-sweet chips, null, null
* Camera
Strawberry glaze and filling
237 ml sugar
granulated
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45 ml cornstarch
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118 ml water
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59 ml strawberry jam
* Camera
3E+1 ml lemon juice
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946 ml strawberries
hulled
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 18534% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 35mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 5% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 
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