“It could solve all the problems of the world, that pie… it’s a thing of beauty — how each flavor opens itself one by one, like a chapter in a book. First the flavor of an exotic spice hits you, just the hint of it. And then you’re flooded with chocolate, dark and bittersweet, like an old love affair. And finally strawberry, the way strawberry was always supposed to taste but never knew how.”
This isn’t the first time I’ve mentioned the movie, Waitress, and it probably won’t be the last.
Out of all the pies in a movie about many pies, this one always stuck with me. Strawberry Oasis Pie. I’ve been waiting all year for strawberry season so I could finally recreate it.
Thanks to the super-warm weather, strawberry season came early this year.
Based on the description, this pie could have gone one of two ways: first, a strawberry pie, with some chocolate. Maybe a drizzle, maybe a chocolate crust or a base of semisweet chocolate. And I’m sure it would have been delicious. Or, (and it’s no surprise I went this direction instead) a decadent chocolate pie, laced with strawberries.
I wanted chocolate. Lots of rich, dark chocolate. And a recipe for a black-bottom chocolate pie turned out to be the perfect jumping-off point. The crust for this pie is one I’ll definitely be repeating; it has melted chocolate as the binder in the crust, and holds together beautifully.
I added a layer of whole strawberries in the bottom of the crust. Fresh, not cooked, so the bright and full strawberry flavor shines through. A perfect pairing for the decadent chocolate, complete with that little bit of exotic spice (courtesy of ginger and nutmeg).
I think this one would make old Joe proud, don’t you?
Chocolate Strawberry Oasis Pie
Yield: 1 9-inch pie
Total Time: 2 hours
Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces chocolate wafer cookies (about 30 cookies)
1 pint strawberries, trimmed and halved
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of salt
6 large egg yolks
2 1/2 cups whole milk
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 tablespoon bourbon
1 teaspoon vanilla extract
Lightly spray a 9-inch pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth. Finely grind cookies in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes. Arrange strawberry halves in a single layer in the bottom of the crust.
For filling, whisk sugar, cornstarch, cocoa powder, spices, and salt in heavy medium saucepan to combine. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla. Cool 5 minutes, whisking occasionally. Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling). Chill until set, at least 2 hours and up to 1 day. Top with fresh whipped cream and more strawberries, if desired.
Adapted from Epicurious.