Script from the film Waitress, with Kerri Russell, written by Adrienne Shelley. Recipe by Marcy Goldman
Nobody in the world can make strawberry chocolate pie like you. Wednesday is my favorite day of the week just cause I get to have me a slice of it. I think about it as I’m waking up. It could solve all the problems of the world, that pie. It’s a thing of beauty….how each flavor opens itself, one by one, like a chapter in a book. First, the flavor of an exotic spice hits ya. Just a hint of it…and then you get flooded with the chocolate, dark and bittersweet like an old love affair…..and finally – strawberry – strawberry the way it was always supposed to taste like but never could....
Jenna’s Strawberry Chocolate Pie
A dark and velvety chocolate experience. In the movie, this pie used a chocolate cookie crumb crust which you can certainly also use but in this first testing, I went with a buttery, baked pastry pie crust. This is filled with luscious, dark and silky chocolate filling and topped with a double strawberry filling. It is a sparkling romantic pie of decadence and the fluttery of spring – all in one bite. You can make the elements a day ahead and the assemble a few hours before serving.
1 baked 9 inch pastry pie crust(or chocolate cookie crumb pie shell)
Chocolate Silk Filling
1/4 cup unsalted butter
1 1/2 cup coarsely chopped, semi-sweet chocolate, (5 ounces)
1 package miniature marshmallows
1/3 cup whipping cream
1 teaspoon pure vanilla extract
(Whipping cream as required)
Fresh Strawberry Filling
2 cups strawberries, slightly crushed
1/3 cup sugar
1/3 cup water
4 tablespoons cornstarch
1/2 teaspoon strawberry or raspberry extract, optional
1 tablespoon balsamic vinegar
2 1/2 cups strawberries, diced if large, or halved if small
2 cups whipping cream; whipped with 3 tablespoons confectioners’ sugar
1/3 cup chocolate cookie crumbs
Bake and cool the prepared pie crust. Set aside.
In a small saucepan over lowest heat, slowly melt the chocolate and butter together over low heat. Remove from heat and stir in the marshmallows to melt and then the cream and vanilla. Refrigerate while making strawberry filling.
For the Strawberry Filling, crush or mash the first amount of strawberries. Combine the sugar and cornstarch in a small bowl and whisk. In a medium saucepan, heat the crushed berries with sugar until they start to get a little liquidy. Cook and then add the cornstarch mixture until lightly bubbling and thickening. Remove from heat and stir in extract and vinegar. Cool 15 minutes and then fold in fresh strawberries. Refrigerate 2 hours.To assemble pie, spoon chocolate filling into pie shell. If the filling is too thick and cold, put it in a food processor and whiz with some whipping cream drizzled in, until it is soft enough to use as filling (but not gloppy). Top with the strawberry filling and then offer with dollops of sweetened whipped cream. Dust top with chocolate crumbs and diced strawberries. Serve at once or chill up to two days.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.