Strawberry Black Bottom Pie

  • on September 11, 2007
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Ingrients & Directions

2/3 c Half & half
1 pk (6 oz) semi-sweet chocolate
3 Eggs, separated
1 9 inch baked pie shell
2 pt Fresh strawberries
2 ts Lemon juice
1 pk Unflavored gelatin
1/4 c Cold water
1/4 c Sugar

Heat half and half in saucepan over medium heat. Stir in chocolate
morsels; beat smooth with wire whisk. Remove from heat; whisk in egg
yolks one at a time, mixing until well blended. Return to heat. Cook,
stirring, 1 to 2 minutes longer. Cool; pour into pie shell. Chill
until set, 2 to 3 hours. Puree 1 pint of the berries with lemon
juice (there should be about 1 2/3 cups puree). Soften gelatin in
water; warm over low heat to dissolve, then stir into berry puree.
Chill until mixture begins to set. Meanwhile, beat egg whites,
gradually adding sugar until soft peaks form. Fold in thickened berry
mixture. Pour over chocolate layer, shill until set. To serve, slice
remaining pint berries; sweeten if desired. Spoon over wedges of pie.

8 Servings

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