Tuesday, July 2, 2013


For me, Fourth of July is all about Strawberries and Whipped Cream. I used to make an awesome Fourth of July Trifle with Strawberries, Berries, Whipped Cream and Chocolate Pound Cake. Come to think of it, I might make one this year. In the meantime, I decided to make an Easy Fourth of July Strawberry Pie, but of course I want chocolate with that, so I'm making a Chocolate Cookie Crust. 


Chocolate Cookie Crust

25-30 chocolate cookie wafers (I use Nabisco Famous Chocolate Wafers), 4 Tbsp sweet butter, melted and cooled. Heat oven to 350°F.  Whirl cookies in food processor until crumbs are fine. Put in medium bowl, add melted butter, and mix until combined. Put crumb mixture in 9-inch pie plate and press evenly and firmly on bottom and up sides. Bake at 350 for 10 to 15 minutes. Cool (on wire rack) before filling.

Filling & Topping

Mash 2 cups of strawberries (chunky not macerated). Put in small saucepan. Add sugar (to taste-depends on strawberries-about 1/2 cup?), 1/4 cup corn starch, dash of salt, 1 tsp vanilla or 1 Tbsp  lemon juice (or both) Bring to simmer until thickened. Cool completely. Add rest of strawberries (cut up or sliced) and put in baked cooled Chocolate Cookie Crust. Put in fridge for 2 hours to set. Top with whipped cream, big whole strawberries and blueberries!

Happy Independence Day!


Jody said...

How much strawberries total?

Patti Phillips said...

I discovered that I'm allergic to strawberries, but this looks like it would work with cherries as well. The cookie crust looks tasty. Can't wait to try it. :-)

yummychunklet said...

Happy 4th of July!