I made another pie today.
It was yet another gift.
Brian keeps pointing to his belly among bystanders, pleading for help.
Apparently I’m cooking too much these days.
Well, at least we know its goooooooood stuff.
Somebody’s eating it! 🙂
This time it was a creation of sweet strawberries and spicy jalapeño, delicately drizzled inside a chocolate chunk crust.
It did the trick.
It was consumed ~ by both taste testers (thanks, honey) and gift recipients!
Strawberry Jalapeño Pie & Shaved Chocolate Crust
8 Tbs. ice cold butter, cubed
1 1/2 cups all purpose flour
1 large egg
1 Tbs. white vinegar
1 tsp. sugar
2 oz. dark chocolate, shaved
1/4 tsp. sea salt
3-4 Tbs. ice water
1 lb. fresh or frozen strawberries, trimmed
12 oz. Easy Strawberry Jam**
1 large jalapeño pepper, seeded and finely diced
For the crust: Combine the butter, flour, egg, vinegar, sugar, and salt in the bowl of a food processor. Pulse until crumbly. Drizzle in the ice cold water, 1 Tbs. at a time, until the doughy texture is reached. Do not add too much water…the dough should not be too wet. Add the shaved chocolate and pulse a few more times, until well distributed.
Transfer to a flour lined sheet of plastic wrap, form into a disc, and seal tightly. Store in the fridge overnight, or up to four days.
Combine the strawberries, Easy Strawberry Jam, and jalapeño in a medium pot. Bring to a simmer and allow the strawberries to break down. Allow to cool and become “gel-like” once again.
Meanwhile, preheat the oven to 325 degrees. After at least 1 day in the fridge, roll out the dough on a liberally floured surface. Place into a pie plate, folding under the edges and trimming excess dough before fluting the edges. Prick with a fork several times before baking for about 20 minutes. (Pie weights would be nice here).
Remove from the oven and allow to cool.
Once the crust is cool, add the filling and bake at 375 for about 35-45 minutes. Cool before slicing – but still keep it warm to melt the ICE CREAM! ↵
Serve with vanilla or coconut ice cream!