Black-Bottom Strawberry Pie Recipe




Black-Bottom Strawberry Pie Ingredients


CRUST

21 shortbread cookies (5 oz)
2 tbsp packed brown sugar
3 tbsp butter or margarine, melted

CHOCOLATE LAYER

1/2 cup heavy (whipping) cream
1 cup semisweet chocolate chips

STRAWBERRY GLAZE & FILLING

1 cup granulated sugar
3 tbsp cornstarch
1/2 cup water
1/4 cup stawberry jam
2 tbsp lemon juice
2 pt strawberries, hulled (24 oz)

A Recipe for
Black-Bottom Strawberry Pie

 

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This Black-Bottom Strawberry Pie recipe is one of many in our Fruit Category.






Cooking Rule... If at first you don't succeed, order pizza.

Anonymous


This Recipe for Black-Bottom Strawberry Pie is one of thousands in the Recipes-to-go Fruit Cookbook.


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

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This is a recipe for Black-Bottom Strawberry Pie from the recipe cookbook of Recipes-to-go (Fruit)


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Black-Bottom Strawberry Pie

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water







Black-Bottom Strawberry Pie Directions

CRUST: Lightly grease 9-inch pie plate. Process cookies and brown
sugar in a food processor until finely crushed and blended. Add
butter and pulse just until crumbs are moistened. Press evenly and
firmly over bottom and sides of pie plate. Place in freezer to firm
up crust.

CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave)
just until steaming hot. Remove from heat and add chocolate chips.
Let stand 1 to 2 minutes, then stir until chocolate melts and mixture
is thick and well blended. Spread evenly over bottom of pie crust.
Refrigerate (or freeze) to firm up chocolate.

GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan.
Stir in water, jam and lemon juice. Add 1 cup berries (save prettiest
ones for top of pie) and mash in the saucepan with a potato masher.
Bring to a gentle boil over medium heat, whisking constantly. Boil 6
to 7 minutes, whisking occasionly, until mixture is thick and syrupy.
Remove from heat and let cool slightly.
Meanwhile drain remaining berries, hulled side down, on paper
towels. Pat dry. Pour about 1/3 of the glaze over the chocolate
layer. Spread with a pastry brush to cover. Top with strawberries,
points up. Pour remaining glaze over berries, using a brush to coat
each berry. Refrigerate at least 1 hour to set glaze.

Reprinted from Woman's Day magazine : June 4, 1996 issue. Per
serving: 449 cal, 3 g pro, 69 g carb, 20 g fat

Serves: 8

 

 

 

 

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Black-Bottom Strawberry Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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