CRUST
21 shortbread cookies (5 oz)
2 tbsp packed brown sugar
3 tbsp butter or margarine, melted
CHOCOLATE LAYER
1/2 cup heavy (whipping) cream
1 cup semisweet chocolate chips
STRAWBERRY GLAZE & FILLING
1 cup granulated sugar
3 tbsp cornstarch
1/2 cup water
1/4 cup stawberry jam
2 tbsp lemon juice
2 pt strawberries, hulled (24 oz)
Directions
CRUST: Lightly grease 9-inch pie plate. Process cookies and brown
sugar in a food processor until finely crushed and blended. Add
butter and pulse just until crumbs are moistened. Press evenly and
firmly over bottom and sides of pie plate. Place in freezer to firm
up crust.
CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave)
just until steaming hot. Remove from heat and add chocolate chips.
Let stand 1 to 2 minutes, then stir until chocolate melts and mixture
is thick and well blended. Spread evenly over bottom of pie crust.
Refrigerate (or freeze) to firm up chocolate.
GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan.
Stir in water, jam and lemon juice. Add 1 cup berries (save prettiest
ones for top of pie) and mash in the saucepan with a potato masher.
Bring to a gentle boil over medium heat, whisking constantly. Boil 6
to 7 minutes, whisking occasionly, until mixture is thick and syrupy.
Remove from heat and let cool slightly.
Meanwhile drain remaining berries, hulled side down, on paper
towels. Pat dry. Pour about 1/3 of the glaze over the chocolate
layer. Spread with a pastry brush to cover. Top with strawberries,
points up. Pour remaining glaze over berries, using a brush to coat
each berry. Refrigerate at least 1 hour to set glaze.
Reprinted from Woman's Day magazine : June 4, 1996 issue. Per
serving: 449 cal, 3 g pro, 69 g carb, 20 g fat
Servings: 8 servings
Black-Bottom Strawberry Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Written recipes as an idea can be found way back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further. Having said that, generally, these old cookbooks were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius describes how the Roman cooks used a wide range of aromatic flavors, including a few you will know for example thyme, mint and asafoetida. Later, we have two recipe books which date from the 1300s ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food served to the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the East, such as parsley and basil. The introduction of these new herbs and spices caused a torrent in publications on food, most of which are kept safe in academic collections. The arrival of television brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Black Bottom Strawberry Pie recipe.
