A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup sugar, divided
3 cups half-and-half
6 egg yolks
2 teaspoons vanilla extract
1 (9-oz.) package chocolate wafer cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1 qt. fresh strawberries
1/4 cup red currant jelly
1 tablespoon orange liqueur
How to Make It
Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.
Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.
Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.
Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.
It makes a beautiful pie, but there are a few issues.The biggest one is that this will not fit in a standard 9-inch pie plate if the crust is to be a reasonable thickness. I had to transfer it to a deep-dish, 9.5-inch plate to make it fit comfortably. This recipe could probably be cut down to two-thirds or half and be equally or more satisfying.Unlike some others here, I did like the custard, though I was expecting a cream pie from the title. It's really not a cream pie at all. It could perhaps use a squeeze of citrus to cut through the cream and sugar, but I'm not sure if that might curdle it (?). Any master chefs have a say?I also did not think the crust baked as intended, but I accidentally used a whole bittersweet baking bar instead of half, and as a result it turned into a very hard super-chocolate crust. It also took almost twice as long to bake than directed, though I concede that might be my fault.I replaced the currant jam-orange liqueur glaze with raspberry jam and lemon juice, which didn't make much difference to the pie, but tasted great on its own.It's not a well-tested recipe, but I'd try making it again with some tweaks.
Upon seeing this picture I knew I had to make this scrumptious looking pie! Living in Japan I'm often reminded by my Japanese friends that American Desserts are too sweet. So I tweaked this a bit and replaced the half and half with whole cream, yes WHOLE CREAM..smile..and cut the sugar down to 1/2 cup. I nixed the sugar in the crust as well, the oreo cookies were sweet enough. I also left off the jelly glazed topping. It was a HUGE success with all plates emptied and not a leftover morsel to be found. I would definitely make this again. Not too sweet nor was it bland as stated by some of the other reviews. Definitely 5 stars~ Thanks Southern Living!
The crust was a bit thick - will adjust next time - didn't hear any complaints. Can't wait to make with the fresh strawberries we will be picking, here in Virginia, next month. This is a beautiful presentation dessert - and it is delicious !!
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