Strawberry Cookie Pie

Description

 * Makes 8 servings

Chocolate crumb crust

 * 7 ounces chocolate cookie wafers
 * ½ cup melted butter

Filling

 * 2 envelopes unflavored gelatin
 * ½ cup cold water
 * 2 pint baskets California strawberries, stemmed, divided
 * 1½ tablespoons lemon juice
 * ⅔ cup sugar
 * 1 cup whipping cream
 * additional strawberries, for garnish

Directions

 * 1) In small saucepan soften gelatin in water about 3 minutes.
 * 2) Meanwhile, in container of blender or food processor puree two baskets of strawberries until slightly chunky.
 * 3) Transfer to a large bowl; stir in lemon juice.
 * 4) Add sugar to gelatin mixture; stir over medium heat until gelatin dissolves and mixture is clear.
 * 5) Do not boil.
 * 6) Remove from heat and cool 5 minutes; mix into pureed strawberries.
 * 7) Chill, stirring occasionally, until mixture is thickened but not completely set.
 * 8) Beat cream to form soft peaks.
 * 9) Beat strawberry mixture just until slightly foamy.
 * 10) With rubber spatula, fold cream into strawberry mixture until white streaks disappear.
 * 11) Mound into prepared pie shell.
 * 12) Garnish with additional strawberries.
 * 13) Chill until set, about 2 hours.

Chocolate crumb crust

 * 1) Place chocolate cookie wafers in blender or food processor; process to make crumbs (you should have 1½ cups).
 * 2) In bowl mix crumbs and melted butter.
 * 3) Press firmly onto bottom and sides of 9-inch pie pan.
 * 4) Bake in 350°F oven 10 minutes.
 * 5) Cool.