Strawberry Cream Pie

By ezunich

Ingredients

• 3 tbs cornstarch
• 2 tbs all-purpose flour
• 1/4 tsp salt
• 1 cup sugar, divided
• 3 cups half-and-half
• 6 egg yolks
• 2 tsp vanilla extract
• 1 (9-oz) package chocolate wafer cookies
• 1/2 (4-oz,) semisweet chocolate baking bar, chopped
• 1/2 cup butter, melted
• 1 qt, fresh strawberries
• 1/4 cup red currant jelly
• 1 tbs orange liqueur

Preparation

Step 1

1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan, Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.

2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1
minute, Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.

3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes),

5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice, remaining strawberries, and arrange in center of pie.

6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill uncovered, 30 minutes.