This elegant Strawberry Black Bottom Pie offers a delightful contrast of textures and flavors. The base is a dense, velvety chocolate custard that sets firmly in a baked pie shell. Above it sits a light, fluffy strawberry mousse made with whipped egg whites and fresh berry puree. The vibrant pink top layer is infused with natural strawberry sweetness and a hint of lemon brightness. It&# 226;ÂÂs a show-stopping dessert perfect for summer gatherings or special celebrations. While it requires some chilling time, the result is a sophisticated treat that feels homemade and luxurious.
Strawberry Black Bottom Pie
Description
This elegant Strawberry Black Bottom Pie offers a delightful contrast of textures and flavors. The base is a dense, velvety chocolate custard that sets firmly in a baked pie shell. Above it sits a light, fluffy strawberry mousse made with whipped egg whites and fresh berry puree. The vibrant pink top layer is infused with natural strawberry sweetness and a hint of lemon brightness. It&# 226;ÂÂs a show-stopping dessert perfect for summer gatherings or special celebrations. While it requires some chilling time, the result is a sophisticated treat that feels homemade and luxurious.Ingredients
Directions
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Heat the half and half in a saucepan over medium heat until hot but not boiling.
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Stir in the semi-sweet chocolate morsels and beat with a wire whisk until smooth and fully melted.
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Remove the saucepan from heat and whisk in the egg yolks one at a time, mixing until well blended.
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Return the mixture to low heat and cook, stirring constantly, for 1 to 2 minutes longer to thicken slightly.
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Cool the chocolate mixture slightly, then pour it into the baked 9-inch pie shell.
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Chill the pie in the refrigerator until the chocolate layer is completely set, about 2 to 3 hours.
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Meanwhile, puree 1 pint of fresh strawberries with lemon juice until smooth; you should have about 1 2/3 cups of puree.
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Soften the unflavored gelatin in cold water, then warm it over low heat just until dissolved.
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Stir the dissolved gelatin into the strawberry puree and refrigerate until the mixture begins to thicken and set.
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In a clean bowl, beat the egg whites gradually adding the sugar until soft peaks form.
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Gently fold the thickened strawberry mixture into the whipped egg whites until combined.
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Pour the strawberry mousse over the set chocolate layer in the pie shell.
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Chill the pie again until the strawberry layer is firm and set.
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Slice the remaining pint of fresh strawberries and sweeten if desired.
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Spoon the fresh strawberry slices over individual wedges of pie just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 176.0kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 8.2g41%
- Cholesterol 18.8mg7%
- Sodium 13.5mg1%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 2.3g10%
- Sugars 10.9g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pie shell is fully baked and cooled before adding the chocolate custard to maintain a crisp crust.
Use fresh, ripe strawberries for the best flavor and color in the top layer.
The pie must be chilled for several hours to allow both the chocolate and strawberry layers to set properly.
For a vegan version, substitute half-and-half with a creamy plant-based alternative and use vegan chocolate, though the egg whites will need a vegan meringue substitute.
Store any leftover pie in the refrigerator covered tightly.
