Shelly's Recipe

STRAWBERRY BLACK-BOTTOM PIE

Category: Pies - Fruit

1 1/4 cups milk chocolate chips
3 tbsp milk
2 tsp vanilla extract
1 prepared vanilla cookie crumb crust or shortbread cookie crust (recipe follows)
12 oz cream cheese, room temperature
1/2 cup confectioners sugar
1 1/2 pint basket strawberries, hulled (about 4 3/4 cups)
1/3 cup seedless raspberry jam
Whipped cream and melted semi-sweet chocolate, for garnish

Melt chocolate chips and milk a saucepan, stirring constantly until smooth. Remove from heat. Stir in 1 tsp vanilla extract. Pour chocolate mixture into prepared crust, spreading until level. Refrigerate until chocolate is firm to the touch.

Blend together cream cheese, confectioners sugar and remaining vanilla extract until very smooth. Spread evenly over chocolate layer in crust. Arrange strawberries on top of cream cheese layer, pointed ends up. Melt jam in a small skillet over low heat until smooth. Bruch melted jam over strawberries. Spoon on remaining jam to cover cheese layer. Refrigerate, covered, 5 hours or up to 1 day. Garnish and serve.

Shortbread Cookie Crust: Place 30 shortbread cookies in a food processor and pulse until finely crumbled for about 2 cups cookie crumbs. Add 6 tbsp unsalted butter and 1/4 cup confectioners sugar. Whirl until combined. Scrape into a 9 inch tart pan with removable bottom, pressing evenly over bottom and up sides. Refrigerate until firm.