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CRUST: Lightly grease 9-inch pie plate.
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Process cookies and brown sugar in a food processor until finely crushed and blended.
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Add butter and pulse just until crumbs are moistened.
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Press evenly and firmly over bottom and sides of pie plate.
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Place in freezer to firm up crust.
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6
CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave) just until steaming hot.
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Remove from heat and add chocolate chips.
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Let stand 1 to 2 minutes, then stir until chocolate melts and mixture is thick and well blended.
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Spread evenly over bottom of pie crust.
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Refrigerate (or freeze) to firm up chocolate.
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11
GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan.
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Stir in water, jam and lemon juice.
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Add 1 cup berries (save prettiest ones for top of pie) and mash in the saucepan with a potato masher.
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Bring to a gentle boil over medium heat, whisking constantly.
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Boil 6 to 7 minutes, whisking occasionly, until mixture is thick and syrupy.
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Remove from heat and let cool slightly.
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Meanwhile drain remaining berries, hulled side down, on paper towels.
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Pat dry.
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Pour about 13 of the glaze over the chocolate layer.
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Spread with a pastry brush to cover.
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Top with strawberries, points up.
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Pour remaining glaze over berries, using a brush to coat each berry.
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Refrigerate at least 1 hour to set glaze.
