Rating: 3.5 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Recipe by Southern Living April 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham

Recipe Summary

hands-on:
35 mins
total:
5 hrs 45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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