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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I tried something like this at a Caltech dinner last year, and I loved it so much that I had to reverse-engineer it. I then improved upon it so it's exactly how I like it. It's a lot of time and effort, but I think it's worth it. (Note that all ingredients can be modified to taste. Sugar substitutes work well, but you might need additional gelatin.) Ingredients:
1 shortbread pie crust (cookie crumb style, keebler shortbread ready crust works great) |
1/2 cup semisweet chocolate (chocolate chips work best) |
1/2 tablespoon unflavored gelatin |
1/2 cup cold water |
1/2 cup light syrup (drained from canned peaches) |
1 drop red food coloring (optional) |
1 drop yellow food coloring (optional) |
1/2 cup cold water |
1/2 tablespoon unflavored gelatin |
1/4 cup sugar |
1/2 cup cool whip |
1/4 cup cream cheese |
1/2 teaspoon vanilla |
1 lb strawberry |
Directions:
1. .::Line the crust with chocolate::.
2. Slowly melt chocolate using a double-boiler or microwave.
3. Carefully line the crust with a thin layer of melted chocolate to 'waterproof' the crust (bottom and edges).
4. Refrigerate 15 minutes or until chocolate solidifies.
5. .::Make the glaze::.
6. Dissolve unflavored gelatin in cold water; let stand for 1 minute.
7. Continuously stir while bringing water just to a boil.
8. Remove from heat.
9. Stir peach syrup into gelatin.
10. If desired, add red and yellow food dye to add a orange tint to the glaze.
11. Refrigerate until pie is ready for glaze.
12. .::Make the filling::.
13. Wash and hull all strawberries.
14. Slice three medium-sized strawberries into fine slices (less than 1/4 thick).
15. Dissolve unflavored gelatin in cold water; let stand for 1 minute.
16. Stir in sugar.
17. Continuously stir while bringing water just to a boil.
18. Remove from heat.
19. Let cool to lukewarm, then add Cool Whip, cream cheese, and vanilla.
20. Blend all ingredients with a hand mixer until uniform.
21. Place strawberry slices on chocolate-coated crust.
22. Pour cream filling over strawberry slices.
23. Place remaining strawberries in cream with the tips point up.
24. Refrigerate 20 minutes or until cream is firm.
25. .::Finish up::.
26. Reheat glaze just until liquid, around room temperature.
27. Carefully spoon glaze over strawberries.
28. Refrigerate 20 more minutes or until glaze is set.
29. Cut into slices and serve!
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