black bottomed pie

Love Chocolate-Dipped Strawberries - Then You'll Love This Pie! — Finished Pie – with a bit of drizzled semisweet chocolate which, I decided, isn’t worth the bother!! ; o )

Double Chocolate Black-Bottom Strawberry Pie is best eaten the day it’s made!

You get a double dose of chocolate in this scrumptious strawberry pie! Your first dose of chocolate begins with a purchased chocolate cookie crust, over which is poured a rich layer of melted chocolate and cream.

While the chocolate and cream layer is cooling in the fridge you prepare the strawberry glaze. Once the glaze has cooled a bit you gently mix in the sliced strawberries, pour the pie filling over the chocolate and cream layer and refrigerate for several hours. It’s doesn’t get much easier – or delicious – than that my friends!

1 quart of strawberries = 1 1/2 lbs. 1 pint of strawberries = 3/4 lb.

Ingredients

1 purchased chocolate cookie pie crust
2 lbs. strawberries ++ You’ll need 1/4 cup mashed strawberries for the glaze – – and 4 cups sliced strawberries for the filling.
1/2 cup heavy (whipping) cream
1 cup semisweet chocolate chips

UPDATE: The ingredients for the glaze – listed below – are half of what I’d posted yesterday because a purchased cookie crust only holds 4 cups of sliced strawberries and a full cup of sugar made the filling overly sweet for my taste. ; o )

1/4 cup mashed strawberries
1/2 cup sugar
1 1/2 tsp. cornstarch
1/4 cup water ++ Mixture will be REALLY thick but it will get a bit watered down by the berry juice.
2 tsps. lemon juice – optional
1 – 2 drops red food coloring – optional

Method

Chocolate & Cream Layer

In a microwave – or small saucepan on top of the stove – heat cream until steaming. Add chocolate chips. Let stand for 2 minutes, then whisk until chocolate is melted and mixture is thick. Spread evenly over bottom of the pie crust. Refrigerate while you prepare the strawberry glaze.

Strawberry Glaze

Place in a small saucepan 1/4 cup mashed strawberries, 1/2 cup sugar, 1 1/2 tsp. cornstarch and 1/4 cup water. (Optional 2 tsp. lemon juice and 1 – 2 drops red food coloring.) Boil, stirring occasionally, for about 3 minutes until glaze is very thick and deep red. Place glaze in a bowl and allow to cool while you slice the strawberries.

Once the strawberry glaze has cooled, gently mix in the sliced strawberries (about 4 cups) and pour into the pie crust. Chill for several hours. Dollop on lots of whipped cream and enjoy!