Ingredientes para Strawberry Black Bottom Pie
- 1 cup half-and-half
- Semi Sweet Chocolate Chips
- Eggs
- Pie Crusts
- Fresh Strawberries
- 2 tablespoons lemon juice
- Unflavored Gelatin
- 2 tablespoons cold water
- 1/2 cup granulated sugar
- Strawberry
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Cómo preparar Strawberry Black Bottom Pie
- Heat 1 cup of half-and-half in a saucepan over medium heat.
- Add 8 ounces of chocolate chips and stir until completely melted and smooth.
- Remove from heat and beat in 2 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
- Cook for 1-2 minutes, stirring constantly, until slightly thickened.
- Let the chocolate mixture cool slightly before pouring it into your prepared 9-inch pie crust.
- Refrigerate until the chocolate layer is completely set (at least 2 hours).
- Meanwhile, puree 2 cups fresh strawberries and 2 tablespoons of lemon juice in a blender or food processor until smooth.
- In a small bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 2 tablespoons of cold water and let it bloom for 1 minute.
- Add the bloomed gelatin to the strawberry puree and stir until fully dissolved.
- Refrigerate the strawberry mixture until it begins to thicken, about 10-15 minutes.
- In a clean, dry bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the thickened strawberry mixture into the whipped egg whites until just combined.
- Carefully pour the strawberry mixture over the set chocolate layer in the pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, until the strawberry layer is fully set.
- Before serving, garnish with fresh strawberry halves.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
79g
Fat
38g
Carbs
11g
