12 April 2012

Strawberry Cream Pie


I made this for our Easter luncheon this past week and it was AMAZING!  Definitely a hit with the family--especially my kiddos:)

Strawberry Cream Pie
3 Tbsp. cornstarch
2 Tbsp. all-purpose flour
1/4 tsp. salt
1 cup sugar, divided
3 cups half & half
6 egg yolks
2 tsp. vanilla extract
1 (9-oz) pkg. chocolate wafer cookies
(I couldn't find anything that just said "wafer cookies",
so I used the same amount of Oreos)

4 oz. semi-sweet chocolate chips
1/2 cup butter, melted
1 qt. fresh strawberries
1/4 cup grape jelly
1 tbsp. orange juice
*****
Whisk together the cornstarch, flour, 2/3 cup sugar, and salt in a medium-size heavy saucepan.  Whisk together half & half, egg yolks, and vanilla extract; gradually add to the 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 4-24 hours.
Preheat over to 350F.  Pulse the cookies and chocolate chips in a food processor until finely crushed.  Stir together cookie crumb mixture, remaining 1/3 cup sugar, and melted butter; firmly press mixture into the bottom of a lightly greased 9" pie plate, pressing up the sides and onto the lip of the plate.  Bake for 10 minutes.  Transfer to a wire rack and cool completely (at least 30 minutes).
Spoon chilled half & half mixture into prepared crust.  Cut 8-10 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 2-3 minutes or until melted.  Remove from heat and stir in the orange juice.  Brush jelly mixture gently over the strawberries. Chill, uncovered, 30 minute.  

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