Strawberry Cream Pie

Strawberry Cream Pie
Strawberry Cream Pie

PREP TIME

35

minutes

TOTAL TIME

345

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

345

minutes

SERVINGS

--

servings

Ingredients

  • 3

    TBSP cornstarch

  • 2

    TBSP all-purpose flour

  • 1/4

    tsp salt

  • 1

    cup sugar, divided

  • 3

    cups half-and-half

  • 6

    egg yolks

  • 2

    tsp vanilla

  • 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

    TBSP orange liqueur

Directions

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. 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. Preheat oven to 350. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or til 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 pie plate. Bake at 350 for 10 minutes. Transfer to a wire rack and cool completely (about 30 minutes). Spoon chilled half-and-half mixture into crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie; hull and slice remaining strawberries and arrange in center of pie. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or til melted. Remove from heat, and stir in liqueur. Brush mixture gently over strawberries. Chill, uncovered, 30 minutes.

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