Monday, September 28, 2009

Black Bottom Strawberry Pie

I just have one question: Why is Chocolate Strawberry pie (of some form) not something I've EVER seen? I mean, who doesn't like strawberries and chocolate together? Nobody, that's who (or maybe a few people, but WHAT'S WRONG WITH YOU?!). Okay, technically that was...three questions.

Seriously though, this is the best pie I've made. So declares everyone in my household. Seconda tried for a minute to whine about how she doesn't really like strawberries in pie (because they're "mushy" and also because it's just her thing these days to complain about anything that shows up on a plate in front of her--except ramen), but then she proceeded to scarf down every crumb of her piece. And I really don't understand why people don't make strawberry pies with chocolate. So, now I have. And now you can too.

Black Bottom Strawberry Pie *click here for printable version*
adapted from Bon Appetit November 1991 (Black Bottom Banana Cream) and The Fine Fettle Kettle


One pre-baked 9" pie crust

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/8 cup whipping cream
3 T unsalted butter

3 cups of halved (or sliced smaller) fresh strawberries
1/2 cup sugar
3 T cornstarch
1/2 cup water
2 tsp. fresh lemon juice

extra chocolate for drizzle garnish (if desired)

For Ganache:
Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until chocolate and butter melt and mixture is smooth. Spoon ganache into prepared crust. Spread ganache with back of spoon to cover crust bottom completely. Let stand until ganache is cool but not set, about 20 minutes.

For Filling:
Hand purée 1-1/2 cups of strawberries (leave them pretty chunky). Mix with sugar, water and cornstarch and cook in a saucepan over medium-high heat until thickened. Add lemon juice. Place remaining 1-1/2 cups of fresh strawberries on top of ganache.

Top with cooked puréed strawberries. Chill for several hours until cold.

Top with whipped cream.

To decorate the top of the pie with chocolate: After topping the ganache and strawberries with strawberry puree, chill the pie for 30 minutes. Melt a small amount of bittersweet or semisweet chocolate and drizzle over the top. Chill for several more hours.

A ridiculously delicious pie. This isn't exactly how I made it. The recipe reflects some changes I made after making and eating it. I realized when I tasted it that the balance was a little off in favor of the strawberry. Unfortunately, I probably won't get a chance to experiment with these new proportions until next Spring or Summer, so you need to! And then post about how it turns out.

TGIP Rating--Black Bottom Strawberry Pie--KEEPER!! Next time use high quality bittersweet chocolate. Just because.

Next up: The Priestess posted a recipe for Butter Top Wheat Rolls. I'm making them with soup. Yum.

1 comment:

pinky said...

I'm afraid I would have a hard time waiting for the chilling process - twice! I'd be cutting into that pie before it was cooled! It looks and sounds truly divine.