Food and Recipes Desserts Pies Strawberry Cream Pie Recipe 5.0 (1) 1 Review A down-home pie with uptown flair. Nestled in a chocolate cookie-crumb crust, French pastry cream and jewel-bright berries update the classic in all the right ways. Red currant jelly spiked with orange liqueur adds a sophisticated finish. Yes, it looks too good to eat, but don't let that stop you. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 27, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 5 hrs 45 mins Yield: 8 serves Ingredients 3 tablespoons cornstarch 2 tablespoons all-purpose flour 1/4 teaspoon table salt 1 cup sugar 3 cups half-and-half 6 large egg yolks 2 teaspoons vanilla extract 1 (9-oz.) package chocolate wafer cookies 1/2 (4-oz.) bar semisweet chocolate baking bar, chopped 1/2 cup butter, melted 1 quart fresh strawberries 1/4 cup red currant jelly 1 tablespoon orange liqueur Directions Lightly grease a 9-inch pie plate. Whisk together the first 3 ingredients and 2/3 cup of the sugar in a medium-size heavy saucepan. Whisk together the half-and-half and the next 2 ingredients in a small bowl; gradually add to the cornstarch mixture, whisking constantly. Bring to a boil over medium, whisking constantly, and cook, whisking constantly, 1 minute. Remove from the heat, and transfer to a bowl; cover and chill 4 to 24 hours. Preheat the oven to 350˚F. Pulse the wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together the cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press the mixture on the bottom, up sides, and onto lip of the prepared pie plate. Bake at 350˚F for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes). Spoon the chilled half-and-half mixture into the prepared crust. Cut 8 to 10 strawberries in half, and arrange around the outer edge of the pie (leaving tops on, if desired); hull and slice the remaining strawberries, and arrange in the center of the pie. Cook the jelly in a small saucepan over medium 2 to 3 minutes or until melted. Remove from the heat, and stir in the liqueur. Brush the jelly mixture gently over the strawberries. Chill, uncovered, 30 minutes. Southern Living Source Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books) Rate it Print