Black-Bottom Strawberry Pie

Yields:	1 Pie
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	Preparation	30 minutes
	Cooking	0 minutes
	Ready In	2 hours

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Ingredients


Crust
21	each	shortbread cookies
2	tablespoons	brown sugar	packed
3	tablespoons	butter	or margarine, melted

Chocolate layer
1/2	cup	heavy whipping cream	whipping
1	cup	chocolate (semi-sweet)	semi-sweet chips

Strawberry glaze and filling
1	cup	sugar	granulated
3	tablespoons	cornstarch
1/2	cup	water
1/4	cup	strawberry jam
2	tablespoons	lemon juice
2	pints	strawberries	hulled

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 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.

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Member Review

Bailey's Irish Cream Bars

I have made this dessert 2 years running for St. Patty's day and other events and people just love it!! It tastes great and is so easy to make.

Reviewed by cbellrose