strawberry black bottom pie

8 servings
⅔ cup Half & half
1 pack (6 oz) semi-sweet chocolate morsels
Eggs, separated
9 inch baked pie shell
2 pints Fresh strawberries
2 teaspoons Lemon juice
1 pack Unflavored gelatin
¼ cup Cold water
¼ cup 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 1⅔ 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.

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