Black Bottom Strawberry Pie Recipe

Name: Black Bottom Strawberry Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21 x shortbread cookies (5 ounce); 2 tsp Packed brown sugar; 3 tsp Butter or possibly margarine melted layer; 1/2 c. heavy (whipping) cream; 1 c. semisweet chocolate chips strawberry glaze & filling; 1 c. granulated sugar; 3 tsp Cornstarch; 1/2 c. water; 1/4 c. stawberry jam; 2 tsp Lemon juice; 2 pt strawberries hulled (24 ounce)

Servings: persons

21 x shortbread cookies (5 ounce)
2 tsp Packed brown sugar
3 tsp Butter or possibly margarine melted layer
1/2 c. heavy (whipping) cream
1 c. semisweet chocolate chips strawberry glaze & filling
1 c. granulated sugar
3 tsp Cornstarch
1/2 c. water
1/4 c. stawberry jam
2 tsp Lemon juice
2 pt strawberries hulled (24 ounce)

1
CRUST: Lightly grease 9-inch pie plate.
2
Process cookies and brown sugar in a food processor till finely crushed and blended.
3
Add in butter and pulse just till crumbs are moistened.
4
Press proportionately and firmly over bottom and sides of pie plate.
5
Place in freezer to hard up crust.
6
CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or possibly microwave)
7
just till steaming warm.
8
Remove from heat and add in chocolate chips.
9
Let stand 1 to 2 min, then stir till chocolate melts and mix is thick and well blended.
10
Spread proportionately over bottom of pie crust.
11
Chill (or possibly freeze) to hard up chocolate.
12
GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan.
13
Stir in water, jam and lemon juice.
14
Add in 1 c. berries (save prettiest ones for top of pie) and mash in the saucepan with a potato masher.
15
Bring to a gentle boil over medium heat, whisking constantly.
16
Boil 6 to 7 min, whisking occasionly, till mix is thick and syrupy.
17
Remove from heat and let cold slightly.
18
Meanwhile drain remaining berries, hulled side down, on paper towels.
19
Pat dry.
20
Pour about 1/3 of the glaze over the chocolate layer.
21
Spread with a pastry brush to cover.
22
Top with strawberries, points up.
23
Pour remaining glaze over berries, using a brush to coat each berry.
24
Chill at least 1 hour to set glaze.

731

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 21 x shortbread cookies (5 ounce), 2 tsp Packed brown sugar, 3 tsp Butter or possibly margarine melted layer, 1/2 c. heavy (whipping) cream, and more.

Yes, Black Bottom Strawberry Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!