Taking a break from pulling all the white shorts, white capris and white shoes out of my closet until they come back out next Easter, I decided that I earned something sweet. Putting away all my linen clothes is enough to put me over the edge. So, I sat down and began to look for something that sounded refreshing and yummy. Since it is getting to the time that the strawberries won’t taste as sugarery and sweet, I want to make use of them before they go away for a few months. This recipe caught my eye. Just this morning pulling out my recipe for cream cheese pound cake, I ran across this same recipe in another cookbook, and lo and behold, here it is in a 2012 Southern Living also. So it must be good.
Different from a traditional strawberry pie…well, you’ll see!
3 tables cornstarch
2 tables flour
1/4 teas salt (I have always wondered, since it only calls for 1/4 teas, would we notice if I skipped it altogether?) Think I will be daring and try it without.
1 cup sugar, divided
3 cups half and half
6 egg yolks (note to self, take extra Lipitor tonight)
2 teas vanilla
1 (9oz) package chocolate wafer cookies
1/2 of a (4 oz) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1 qt fresh strawberries
1/4 red currant jelly (I have seedless raspberry, so will use that)
1 tables orange liqueur (only have raspberry liqueur so will use that)
Whisk together first 3 ingredients and 2/3 cup of the sugar in a 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 for 1 minute.
Remove from heat and transfer to a bowl; cover and chill 4-24 hours.
Preheat oven to 350. Pulse wafer cookies and chopped chocolate in a food processor 8-10 times or until finely crushed. Stir together cookie crumb mixture melted butter and remaining 1/3 cup sugar; firmly press mixture on bottom and up sides of a lightly greased 9″ pie plate.
Bake at 350 for 10 minutes. Transfer to a wire rack and cool about 30 minutes.
After 4 hours, spoon chilled half and half mixture into crust. Cut strawberries in half and arrange around center to the outer edge of pie. Use all strawberries to top the creamed mixture. Using a small saucepan, heat jelly 2-3 min or until melted. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes or until ready to serve