Strawberry Cream Pie

A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Ingredients:

• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar, divided
• 3 cups half-and-half
• 6 egg yolks
• 2 teaspoons 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 tablespoon orange liqueur

Directions:

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. 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. 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. 4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. 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. 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.

Southern Living
APRIL 2012

Strawberry Cream Pie

Make this cake when you want to impress. Ladyfingers surround a light strawberry mousse to create a dessert that is both beautiful and delicious.

Ingredients:

• 2 1/2 cups  strawberries
• 1/4 cup  sugar
• 1 envelope unflavored gelatin
• 2 tablespoons  frozen limeade concentrate or frozen lemonade concentrate, thawed
• 3 slightly beaten egg whites
• 1 tablespoon  tequila or orange juice
• 1 3 ounce package ladyfingers, split
• 2 tablespoons  orange juice
• 1/2 8 ounce container frozen light whipped dessert topping, thawed
• Sliced strawberries (optional)
• Fresh mint (optional) 
•  
• Directions:
• 
  
  1. Place the 2-1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups.)

  
  

  2. In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).

  
  

  3. Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch spring form pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.

  
  

  4. Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint. Makes 8 servings.

  
  

  Source:  diabeticlivingonline