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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
3 tablespoon(s) cornstarch |
2 tablespoon(s) all-purpose flour |
0.25 teaspoon(s) salt |
1 cup(s) sugar |
3 cup(s) half-and-half |
6 egg yolks |
2 teaspoon(s) vanilla extract |
1 package(s) chocolate wafer cookies |
0.5 semisweet chocolate baking bar chopped |
0.5 cup(s) butter melted |
1 quart(s) fresh strawberries |
0.25 cup(s) red currant jelly |
1 tablespoon(s) orange liqueur |
Directions:
1. I. Whisk together f1rst 3 ingredients
2. and 2/3 cup sugar in a
3. medium-size heavy saucepan.
4. Whisk together half-and-half
5. and next 2 ingredients in a
6. small bowl; gradually add
7. to cornstarch mixtu re,
8. whisking constantly.
9. Bring to a boil over medium
10. heat, whisking constantly, and
11. cook, whisking constantly, I
12. minute. Remove from heat,
13. and transfer to a bowl; cover
14. and chill4 to 24 hours.
15. Preheat oven to 3S0°. Pulse
16. wafer cookies and chopped
17. chocolate in a food processor
18. to 10 times or until finely
19. crushed. Stir together cookie
20. crumb mixture, melted butter,
21. and remaining Y3 cup sugar;
22. firmly press mixture on bottom,
23. up sides, and onto lip of a lightly
24. greased 9-inch pie plate.
25. Bake at 3S0° for 10 minutes.
26. Transfer to a wire rack, and
27. cool completely (about 30
28. minutes).
29. Spoon chilled half-and-half
30. mixture into prepared crust.
31. Cut 8 to 10 strawberries in half,
32. and arrange around outer
33. edge of pie (leaving tops on,
34. if desired); hull and slice
35. remaining strawberries, and
36. arrange in center of pie.
37. Cook jelly in a small saucepan
38. over medium heat 2 to
39. minutes or until melted.
40. Remove from heat, and stir in liqueur. Chill uncovered for 30 minutes.
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