Strawberry Cream Pie
Strawberry Cream Pie might be just the dessert you are searching for. This recipe makes 8 servings with 626 calories, 9g of protein, and 38g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up 2 semisweet chocolate baking bar, flour, qt. strawberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes.
Instructions
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.
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.
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.
Bake at 350 for 10 minutes.
Transfer to a wire rack, and cool completely (about 30 minutes).
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.
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.