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Chocolate Strawberry Oasis Pie

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Servings: 10 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla.
  3. Cool 5 minutes, whisking occasionally.
  4. Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling).
  5. Chill until set, at least 2 hours and up to 1 day.
  6. Top with fresh whipped cream and more strawberries and enjoy!
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