Caltech Strawberry Pie
- Ready In:
- 3hrs
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 shortbread pie crust (cookie crumb style, Keebler Shortbread Ready Crust works great)
- 118.29 ml semisweet chocolate (chocolate chips work best)
- 7.39 ml unflavored gelatin
- 118.29 ml cold water
- 118.29 ml light syrup (drained from canned peaches)
- 0.06 ml red food coloring (optional)
- 0.06 ml yellow food coloring (optional)
- 118.29 ml cold water
- 7.39 ml unflavored gelatin
- 59.14 ml sugar
- 118.29 ml Cool Whip
- 59.14 ml cream cheese
- 2.46 ml vanilla
- 453.59 g strawberry
directions
- .::Line the crust with chocolate::.
- Slowly melt chocolate using a double-boiler or microwave.
- Carefully line the crust with a thin layer of melted chocolate to 'waterproof' the crust (bottom and edges).
- Refrigerate 15 minutes or until chocolate solidifies.
- .::Make the glaze::.
- Dissolve unflavored gelatin in cold water; let stand for 1 minute.
- Continuously stir while bringing water just to a boil.
- Remove from heat.
- Stir peach syrup into gelatin.
- If desired, add red and yellow food dye to add a orange tint to the glaze.
- Refrigerate until pie is ready for glaze.
- .::Make the filling::.
- Wash and hull all strawberries.
- Slice three medium-sized strawberries into fine slices (less than 1/4" thick).
- Dissolve unflavored gelatin in cold water; let stand for 1 minute.
- Stir in sugar.
- Continuously stir while bringing water just to a boil.
- Remove from heat.
- Let cool to lukewarm, then add Cool Whip, cream cheese, and vanilla.
- Blend all ingredients with a hand mixer until uniform.
- Place strawberry slices on chocolate-coated crust.
- Pour cream filling over strawberry slices.
- Place remaining strawberries in cream with the tips point up.
- Refrigerate 20 minutes or until cream is firm.
- .::Finish up::.
- Reheat glaze just until liquid, around room temperature.
- Carefully spoon glaze over strawberries.
- Refrigerate 20 more minutes or until glaze is set.
- Cut into slices and serve!
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RECIPE SUBMITTED BY
I was a vegetarian for most of my life, but I reintroduced poultry into my life a few years ago. I love to cook because I love to eat, and cooking allows me to control every aspect of each dish.