1 cup chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
4 cups strawberries, stemmed and halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar


1. In a small bowl, mix crumbs and butter until thoroughly blended. Press evenly onto bottom of a 9-inch springform pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan; set aside.
2. Place chocolate chips in blender container. In a small saucepan over medium heat, mix water and corn syrup; bring to a boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
3. Meanwhile, in a large mixer bowl, beat 1 1/2 cups of cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
4. Up to 2 hours before serving, in a medium mixer bowl, beat remaining 1 cup of cream to form soft peaks. Add sugar; beat to form stiff peaks.
5. Remove side of springform pan; place pie on a serving plate. Spread whipped cream over top of pie. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

This pie softens quickly at room temperature, so it is important to keep it in the refrigerator until just before serving.

Berry Delicious Black Bottom Pie
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