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  • Chocolate Biscotti Pie Crust
  • 1 ½ cups chocolate biscotti
  • 2 tbs sugar
  • pinch of salt
  • ½ cup unsalted butter, melted
  • The Filling
  • 3 tbs unsalted butter
  • 8 ounces unsweetened cooking chocolate
  • 3 eggs
  • 1 cup light corn syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 4 cups strawberries, stemmed


  • Combine the crumbs, sugar and salt in a mixing bowl and toss together wellAdd the butter and stir until well blended.Using your fingers, pat the mixture over the bottom and sides of a 9 inch pie pan(Try not to make the sides too thick)This is a no-bake pie, but if you like the crust a little crisper, put it in a 325° oven for 8 minutes.Let it cool completely before filling
  • The double helping of chocolate and strawberries makes this pie irresistible. Which is the whole point of strawberries and chocolate getting together in the first place.Preheat the oven to 425°Combine the butter and chocolate in the top of a double boiler over simmering water.Stir until melted and smooth, about 5 minutesRemove from the heat and set asideIn a medium bowl, beat the eggs until blendedAdd the corn syrup, sugar, vanilla and saltBeat in the chocolate mixtureAdd the strawberriesPour the fruit and chocolate mixture in the pastry lined pan and bake for 2o minutesReduce the heat to 350° and bake until the filling is set around the edges, but the center wiggles slightly, about 25 minutes mor

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