deep dish strawberry pie

Ingredients

• Servings: 1
• 1 pastry for a 9-inch deep dish pie crust
• 1/2 cup semi-sweet chocolate chips
• 2 quarts fresh strawberries, hulled, divided
• 1 cup white sugar
• 2 tablespoons lemon juice
• 3/4 cup
• 3 1/2 tablespoons cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 9 hrs 20 mins


• preheat an oven to 450 degrees f (230 degrees c). press pie crust pastry into a 1/2-inch deep dish pie plate. prick bottom and sides of pastry with fork.
• bake in the preheated oven until lightly brown, 10 to 12 minutes. cool completely on a wire rack.
• melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. paint melted chocolate in the bottom and inside of cooled pie crust. place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
• place the prettiest strawberry, cut-side down, in the center of the chocolate crust. arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
• mash the remaining strawberries in a bowl; transfer to a saucepan. add sugar and lemon juice; bring to a boil, stirring frequently.
• whisk and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. remove from heat and cool for about 5 minutes.
• spoon strawberry sauce over strawberries in pie shell. chill in refrigerator until pie is set, at least 8 hours.