Strawberry & Mint Pie

1. 1

   Halve and measure 2 1/2 cups of strawberries for the jelly. I chose the more sad and bruised strawberries for this because I wanted the prettier ones for the top.

2. 2

   Over medium heat, cook 2 1/2 cups of strawberries with the lemon juice and mint sprigs until the strawberries become mushy.

3. 3

   Puree the strawberry mixture in a blender until smooth, AFTER removing the mint stalks

4. 4

   Stir or blend the honey and vanilla into the strawberry mixture. Soften the gelatin with five tablespoons of warm water until dissolved, then stir into the strawberry mixture. Allow the mixture to cool. I had almost two cups of strawberry jelly at this point.

5. 5

   Melt the chocolate and pour it over the crust, smoothing to an even layer. Refrigerate until the chocolate sets, then pour over the strawberry mixture, reserving a few tablespoons.

6. 6

   Refrigerate again until the strawberry mixture is mostly set, two to three hours.

7. 7

   Arrange the remaining strawberries over the top of the strawberry mixture in whatever pattern you like. Brush the remaining gelatin mixture over the top of the strawberries with a pastry brush.

No additional tips available.