Black-Bottom Strawberry Pie
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Black-Bottom Strawberry Pie
Last updated 6/12/2012 1:09:06 AM. Recipe ID 35897. Report a problem with this recipe.
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      Title: Black-bottom strawberry pie
 Categories: Desserts, Pies
      Yield: 8 Servings
     21    Shortbread cookies (5 oz)
      2 tb Packed brown sugar
      3 tb Butter or margarine, melted

MMMMM----------------------CHOCOLATE LAYER---------------------------
    1/2 c  Heavy (whipping) cream
      1 c  Semisweet chocolate chips

MMMMM-----------------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 
  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

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Recipe ID 35897 (Apr 03, 2005)

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