Dessert

My friend Phoebe just emailed me this recipe, after tantalizing me with the description of a to-die-for pie that she made for her students in Cincinatti this afternoon. Pastry isn't high on my list of "things I'm in a hurry to bake", ever, but I might make an exception for this pie. May is strawberry season ... I might have to make one of my dinner gatherings a potluck so I have enough time to bake and fashion such a trifle...

A dark and velvety chocolate experience

• baked 9 inch pastry pie crust(or chocolate cookie crumb pie shell)

Bake and cool the prepared pie crust. Set aside.

Chocolate Silk Filling

• 1/4 cup unsalted butter
• 1 1/2 cup coarsely chopped, semi-sweet chocolate, (5 ounces)
• 1 package miniature marshmallows
• 1/3 cup whipping cream
• 1 teaspoon pure vanilla extract
• (Whipping cream as required)

In a small saucepan over lowest heat, slowly melt the chocolate and butter together. Remove from heat and stir in the marshmallows; allow them to melt and then add the cream and vanilla. Refrigerate while making strawberry filling.

Fresh Strawberry Filling

• 2 cups strawberries, slightly crushed
• 1/2 tsp of cardamom
• 1/3 cup sugar
• 1/3 cup water
• 4 tablespoons cornstarch
• 1/2 teaspoon strawberry or raspberry extract, optional
• 1 tablespoon balsamic vinegar
• 2 1/2 cups strawberries, diced if large, or halved if small

For the Strawberry Filling, crush or mash the 2 cups of strawberries, then season with the cardamom. Combine the sugar and cornstarch in a small bowl and whisk. In a medium saucepan, heat the crushed berries with water until they start to get a little liquidy. Cook and then add the cornstarch mixture until lightly bubbling and thick. Remove from heat and stir in extract and vinegar. Cool 15 minutes and then fold in fresh strawberries. Refrigerate 2 hours.

Garnish

• 2 cups whipping cream; whipped with 3 tablespoons confectioners’ sugar
• 1/3 cup chocolate cookie crumbs
• Diced Strawberries

To assemble pie, spoon chocolate filling into pie shell. If the filling is too thick and cold, put it in a food processor and whiz with some whipping cream drizzled in, until it is soft enough to use as filling (but not gloppy). Top with the strawberry filling and then dollops of sweetened whipped cream. Dust top with chocolate crumbs and diced strawberries. Serve at once or chill up to two days.

Serves 6-8

Om nom nom nom.

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