Jenna's Devil's Food Chocolate Oasis Pie

Easy · 22 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 3/4 c chocolate wafer cookie crumbs (about 36 cookies)
• 6 tbsps (3/4 stick) unsalted butter, melted
• 1/2 c strawberry preserves
• 2 tbsps aged balsamic vinear
• 2/3 c granulated sugar
• 1/4 c cornstarch
• 1/2 tsp kosher salt
• 4 large egg yolks
• 3 c whole milk
• 7 oz bittersweet chocolate, chopped
• 2 tbsps unsalted butter, at room temperature
• 1 tsp pure vanilla extract
• 8 oz semisweet chocolate chips
• 16 strawberries, hulled
• 1 heaping tbsp vegetable shortening
• 1 c heavy cream, chilled
• 2 tbsp confetioners' sugar
• 1/3 c crushed fresh strawberries

Instructions

for the pie shell

1. Preheat the oven to 350*F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9 1/2-inch deep-dish pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature.

for the filling

2. Stir together the preserves and vinegar in a small bowl. Spread over them bottom of the chilled crust and return to the refrigerator.
3. Whisk together the granulated sugar, cornstarch, salt, and egg yolks in a large, heavy saucepan. While whisking continuously, add the milk in a slow, steady stream. Bring to a boil over medium heat, whisking, then reduce the heat and simmer, whisking, for 1 minute, or until the filling is very thick. Remove from the heat, add the chocolate, butter, and vanilla, and stir until smooth.
4. Pass the pastry cream through a fine-mesh sieve into a glass or metal bowl, using a rubber spatula to press it through the mesh. Press a piece of butter parchment paper directly onto the surface to prevent a skin from forming. Let cool to room temperature and then pour the filling into the crust. Refrigerate at least 6 hours, or until fully set.

for the berries

5. Place the chocolate chips and shortening in a medium glass bowl. Microwave on 50 percent power in 30-second intervals until the chips begin to lose their shape. Stir until melted and smooth.
6. Rinse the berries and lot dry. Holding the berries by the stem end, dip them one at a time into the chocolate, letting any excess drip back into the bowl. Place the coated berries on a plate lined with parchment or waxed paper. Refrigerate for about 30 minutes, or until the chocolate hardens.

for the topping

7. In a medium bowl using a mixer, beat the cream and confectioners' sugar on high speed until it holds firm peaks. Fold in the crushed strawberries. Spread over the chilled pie. Arrange the chocolate-covered strawberries on top.

Tags: pepperplate-import

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