Now that spring is in the air and summer is quickly approaching, I’m beginning to abandon my winter hermitage phase and venture out a little more often. The change is not yet extreme…but the freshness of the season is calling my name: Strawberries. Basil. Oh, and then a chocolate cream pie.
The crust is peppered with basil and then smothered in melted dark chocolate. Then, with a layer of whipped cream and strawberry jam, our lips are tickled by the sweet bliss of fresh strawberries: Strawberry Basil Chocolate Cream Pie.
Strawberry Basil Chocolate Cream Pie
Crust:
1 1/2 cups all purpose flour
6 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. white vinegar
2 Tbs. finely chopped basil
2-3 Tbs. ice water
In the bowl of a large food processor, pulse together the flour, butter, egg, vinegar, and basil until crumbly. Slowly drizzle in the water and continue to blend until crumbly and dough like.
Transfer the crumble mound to parchment paper and form into a solid ball or disc.
Top with another layer of parchment and roll out into a pie crust large enough to overlap the sides of a 9″ pie plate.
Transfer to the pie plate and fold under edges and crimp with your fingers.
Chill for 30 minutes.
Meanwhile, preheat the oven to 425 degrees.
Once the crust has chilled, prick a few times with a fork and then line with pie weights and bake for about 15 minutes.
Filling:
12 oz. semi-sweet chocolate chunks
8 oz. cream cheese
12 oz. Strawberry Jam
8 oz. fresh strawberries, thinly sliced
Remove the pie crust from the oven after 15 minutes. Remove the pie weights and sprinkle with chocolate chunks. Return to the oven and bake for an additional 10 minutes, until the sides are golden brown and the chocolate has melted. Set aside and allow to cool.
Combine the cream cheese and Strawberry Jam in the food processor and whir until smooth.
Pour the strawberry cream mixture over the chocolate and refrigerate for several hours to allow to set.
Decorate the top of the pie with thinly sliced strawberries before slicing and devouring.
