Welcome to Day 3 of Strawberry Week here at Thirty Seconds on High!
Warning: this pie will make you groan with pleasure bite after delectable bite.
Chocolate Strawberry Oasis Pie
from Love and Olive Oil
Ingredients for the Crust
Nonstick vegetable oil spray
6 T unsalted butter
1 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
7 oz chocolate wafer cookies (about 30 cookies)
1 pint strawberries, trimmed and halved
Ingredients for the Filling
2/3 c sugar
1/4 c cornstarch
2 T unsweetened cocoa powder
1/4 t ground ginger
1/8 t ground nutmeg
Pinch of salt
6 large egg yolks
2 1/2 c whole milk
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 T bourbon
1 t vanilla extract
What To Do
Lightly spray a 9-inch pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth. Finely grind cookies in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
Arrange strawberry halves in a single layer in the bottom of the crust. Here’s mine:
For filling, whisk sugar, cornstarch, cocoa powder, spices, and salt in heavy medium saucepan to combine. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla. Cool 5 minutes, whisking occasionally. Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling). Chill until set, at least 2 hours and up to 1 day. Top with fresh whipped cream and more strawberries, if desired.
For the chocolate, I use chocolate chips. Sometime I use semi-sweet, sometimes I use milk chocolate – just depends on what I have handy. Turns out great with either kind.
For the eggs, I do set them out to reach room temperature and then separate the yolks out. Don’t throw your egg whites out – you can use them to make egg white omelets or something (i.e., a pie that has meringue on top!).
For melting the chocolate and butter for the crust, I find it easiest and best to use one pot on the stove. Melt the butter first and then remove it from the heat and dump the chocolate chips in. Stir until smooth. The chocolate won’t burn and there’s no need for a double boiler and there’s no mess in the microwave from hot butter pretending it’s in a fireworks show.
I always have leftover filling, but that’s okay!
Mmmm…is your mouth watering too? Who said you can’t have pie for breakfast? Have a wonderful day!