Chocolate Strawberry Cream Pie

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Chocolate Strawberry Cream Pie Dixie

Ingredients

Crust

30 chocolate sandwich cookies
6 tablespoons unsalted butter, melted

Chocolate Layer

1 1/2 cups whole milk
1/4 cup cocoa powder
1/2 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Strawberry Layer

16 ounces fresh strawberries, washed and hulled
2 1/2 cups whole milk
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 1/2 tablespoons all-purpose flour*
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg + 1 egg yolk
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For crust, crush or blend chocolate cookies into crumbs. Mix with melted butter until combined.
Press chocolate cookie crumb mixture into 9-inch-deep dish pie to create a pie crust. Set aside.
For chocolate layer, heat milk in microwave until hot.
In a medium saucepan, whisk together cocoa powder, sugar, cornstarch, and salt.
Add in warm milk and whisk until smooth.
Cook and whisk over medium heat until it starts to boil. As soon as it starts to boil, start a timer for 3 minutes. Whisk for 3 minutes.
Remove from heat and let cool for 1 minute.
Whisk in vanilla extract and butter. Pour into cookie crust.
Lay plastic wrap over filling, pressing it down and letting it touch top of pie. This will prevent a film from forming as it cools. Refrigerate at least 6 hours.
Once chocolate layer has chilled, make strawberry layer. Blend strawberries in a blender until smooth.
Heat milk in microwave until hot.
In a medium saucepan, combine sugar, flour, cornstarch and salt. Mix together.
Add egg and 1 egg yolk.
Stir in milk and strawberry puree.
Whisk together until smooth.
Cook on medium heat, uncovered until thick, about 10 minutes.
Remove from heat and add vanilla extract.
Let cool 5 minutes.
Remove plastic wrap from chocolate layer and slowly pour strawberry pudding over chocolate layer.
Lay new plastic wrap over filling, pressing it down and letting it touch top of pie. Refrigerate at least 8 hours.
If desired, top with Crème Chantilly, strawberries and/or a dusting of cocoa powder.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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