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Strawberry Cream Pie

Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
Hands-on time 35 mins
Total time 5 hrs, 45 mins
Yield Makes 8 servings
A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

  5. 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.

  6. 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.