Strawberry Cream Pie
- 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
Preparation time 35mins
Cooking time 345mins
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.