Description[]
Ingredients[]
Chocolate crumb crust[]
Filling[]
Directions[]
- In small saucepan soften gelatin in water about 3 minutes.
- Meanwhile, in container of blender or food processor puree two baskets of strawberries until slightly chunky.
- Transfer to a large bowl; stir in lemon juice.
- Add sugar to gelatin mixture; stir over medium heat until gelatin dissolves and mixture is clear.
- Do not boil.
- Remove from heat and cool 5 minutes; mix into pureed strawberries.
- Chill, stirring occasionally, until mixture is thickened but not completely set.
- Beat cream to form soft peaks.
- Beat strawberry mixture just until slightly foamy.
- With rubber spatula, fold cream into strawberry mixture until white streaks disappear.
- Mound into prepared pie shell.
- Garnish with additional strawberries.
- Chill until set, about 2 hours.
Chocolate crumb crust[]
- Place chocolate cookie wafers in blender or food processor; process to make crumbs (you should have 1½ cups).
- In bowl mix crumbs and melted butter.
- Press firmly onto bottom and sides of 9-inch pie pan.
- Bake in 350°F oven 10 minutes.
- Cool.