Chocolate Strawberry Oasis Pie

Chocolate Strawberry Oasis Pie

Course Dessert
Cuisine Modern Australian
Servings 10 serves


For Crust

  • Nonstick vegetable oil spray
  • 6 tablespoons unsalted butter
  • 50 g dark chocolate chocolate chopped
  • 200 g chocolate ripple biscuits
  • 500 g strawberries trimmed and halved

For Filling:

  • 2/3 cup sugar
  • 1/4 cup corn flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 6 large egg yolks
  • 2 1/2 cups full fat
  • 180 g dark chocolate chopped
  • 1/2 tablespoon bourbon
  • 1 teaspoon vanilla extract


  • Lightly spray a 20cm pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth.
  • Finely grind biscuits in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
  • Arrange strawberry halves in a single layer in the bottom of the crust.

For filling, whisk sugar, corn flour, cocoa powder, spices, and salt in heavy medium saucepan to combine.

  • Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute.
  • Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla.
  • Cool 5 minutes, whisking occasionally.
  • Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling).
  • Chill until set, at least 2 hours and up to 1 day.
  • Top with fresh whipped cream and more strawberries and enjoy!
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