Caltech Strawberry Pie

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 shortbread pie crust (cookie crumb style, keebler shortbread ready crust works great)
• 1/2 cup semisweet chocolate (chocolate chips work best)
• 1/2 tablespoon unflavored gelatin
• 1/2 cup cold water
• 1/2 cup light syrup (drained from canned peaches)
• 1 drop red food coloring (optional)
• 1 drop yellow food coloring (optional)
• 1/2 cup cold water
• 1/2 tablespoon unflavored gelatin
• 1/4 cup sugar
• 1/2 cup cool whip
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1 lb strawberry

Recipe

• 1 .::line the crust with chocolate::.
• 2 slowly melt chocolate using a double-boiler or microwave.
• 3 carefully line the crust with a thin layer of melted chocolate to 'waterproof' the crust (bottom and edges).
• 4 refrigerate 15 minutes or until chocolate solidifies.
• 5 .::make the glaze::.
• 6 dissolve unflavored gelatin in cold water; let stand for 1 minute.
• 7 continuously stir while bringing water just to a boil.
• 8 remove from heat.
• 9 stir peach syrup into gelatin.
• 10 if desired, add red and yellow food dye to add a orange tint to the glaze.
• 11 refrigerate until pie is ready for glaze.
• 12 .::make the filling::.
• 13 wash and hull all strawberries.
• 14 slice three medium-sized strawberries into fine slices (less than 1/4" thick).
• 15 dissolve unflavored gelatin in cold water; let stand for 1 minute.
• 16 stir in sugar.
• 17 continuously stir while bringing water just to a boil.
• 18 remove from heat.
• 19 let cool to lukewarm, then add cool whip, cream cheese, and vanilla.
• 20 blend all ingredients with a hand mixer until uniform.
• 21 place strawberry slices on chocolate-coated crust.
• 22 pour cream filling over strawberry slices.
• 23 place remaining strawberries in cream with the tips point up.
• 24 refrigerate 20 minutes or until cream is firm.
• 25 .::finish up::.
• 26 reheat glaze just until liquid, around room temperature.
• 27 carefully spoon glaze over strawberries.
• 28 refrigerate 20 more minutes or until glaze is set.
• 29 cut into slices and serve!