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1
Preheat the oven to 350 degrees F. In a small mixing bowl, combine the cookie crumbs and butter.
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2
Mix well.
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3
Press firmly into the bottom of a 9-inch spring-form pan.
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4
Bake until firm to the touch, about 10 to 12 minutes.
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5
Remove from the oven and cool completely.
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6
Fill half of saucepan with water, place over medium heat and bring to a simmer.
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7
Place the chocolate in a small stainless steel mixing bowl.
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8
Place over the saucepan and melt until smooth, stirring occasionally.
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9
In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp.
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10
Bring to a simmer.
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11
In a small mixing bowl, whisk the egg yolks until smooth.
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12
Add 1 cup of the hot liquid to the egg yolks and whisk until smooth.
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13
Add the yolk mixture to the saucepan of liquid and whisk until incorporated.
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14
Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
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15
Remove from the heat and stir in the melted chocolate.
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16
Whisk until smooth.
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17
Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture.
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18
This will prevent a skin from forming while cooling.
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19
Cool the mixture completely.
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20
Process the mixture according the ice cream machine's instructions.
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21
Break the cookies into small pieces.
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22
During the last couple of minutes of churning, fold in the cookie pieces.
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23
Remove the ice cream and spread evenly over the prepared crust.
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24
Cover with plastic wrap and freeze until hard.
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25
In a bowl, combine the strawberries and the sugar and mix well.
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26
Refrigerate for 1 hour.
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27
In the bowl of an electric mixer fitted with a whip attachment, combine the cream and white chocolate.
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28
Whip until medium stiff peaks form.
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29
Remove the pie from the freezer and remove the plastic wrap.
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30
Run a sharp knife around the sides of the pan.
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31
Remove the spring-form.
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32
Spread the white chocolate mixture over the top of the pie.
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33
Slice the pie into individual servings.
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34
Place a piece in the center of each serving plate.
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35
Spoon the strawberries next to the pie.
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36
Garnish with a drizzle of the chocolate sauce, cookies and fresh mint.
