-
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.
