Title: Strawberry Black Bottom Pie
Categories: Pie
Yield: 8 Servings
| 2/3 | c | Half & half |
| 1 | pk | (6 oz) semi-sweet chocolate morsels |
| 3 | | Eggs, separated |
| 1 | | 9 inch baked pie shell |
| 2 | pt | Fresh strawberries |
| 2 | ts | Lemon juice |
| 1 | pk | Unflavored gelatin |
| 1/4 | c | Cold water |
| 1/4 | c | Sugar |
Heat half and half in saucepan over medium heat. Stir in chocolate
morsels; beat smooth with wire whisk. Remove from heat; whisk in egg yolks
one at a time, mixing until well blended. Return to heat. Cook, stirring,
1 to 2 minutes longer. Cool; pour into pie shell. Chill until set, 2 to 3
hours. Puree 1 pint of the berries with lemon juice (there should be about
1 2/3 cups puree). Soften gelatin in water; warm over low heat to
dissolve, then stir into berry puree. Chill until mixture begins to set.
Meanwhile, beat egg whites, gradually adding sugar until soft peaks form.
Fold in thickened berry mixture. Pour over chocolate layer, shill until
set. To serve, slice remaining pint berries; sweeten if desired. Spoon
over wedges of pie.