Chocolate Strawberry Oasis Pie

Jenna Hunterson is excels in many arenas: making pies, coming up with sentence-long names for said pies, customer service, and wrangling her downright horrible husband. But mostly pies. Follow along this week as we recreate three of her superlative sweets, and support the foundation established in memory of the film's writer, director, and co-star.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Start by making the chocolate crumb crust by finely processing 25 oreos in a food processor. Once processed, place in a bowl and add 5 Tbsp of melted unsalted butter and mix until it resembles wet sand.

Step 2

2. Place in a removable bottom tart pan and press until it’s nice, even, and thin. Use a ramekin to get it into the edges (see video for example).

Step 3

3. Par-bake in the oven for about 8 minutes at 350°F.

Step 4

While the crust is par-baking, start on the filling by combining 1 ¼ cups of heavy cream along with 1 tsp each of instant espresso powder, allspice, and cinnamon in a small pot on a medium heat and bring to a bare simmer.

Step 5

Chop 9 ounces of high quality chocolate, place in a bowl, and combine with heavy cream mixture. SLOWLY mix so you don’t get air bubbles and once combined add 4 Tbsp of unsalted butter that’s cut into small pieces. Once it’s cooled a little, add 2 large lightly beaten eggs and slowly mix to combine.

Step 6

Remove pie crust from oven and top with chocolate mixture. Use a skewer to pop any air bubbles that rise to the top.

Step 7

Place in a 250°F oven for 30-35 minutes until jiggly but set.

Step 8

For the glaze to hold the strawberries in place, combine 3 Tbsp of hot butter with 2 ounces of chopped chocolate in a bowl and cover with foil for 30 seconds. Uncover and whisk to combine. Add 1 Tbsp of hot water and whisk in slowly.

Step 9

Spread glaze over the top, and top that with your chopped strawberries.

Step 10

Cut, serve, and enjoy!

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