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Black-Bottom Strawberry Pie

Desserts

This is a dessert with a past! In fact, this recipe is a revision of a recipe which was developed in the 1960's by my sister-in-law, Flo, sometime after she and I visited the newly built Shoney's Big Boy Restaurant near Memphis, Tennessee. Having a fixation for Shoney's Strawberry Pie led me to develop a version of my own. My love for chocolate dipped strawberries inspired the black-bottom.

Makes 1 - 9-inch deep-dish pie

Pastry:
1 unbaked 9-inch deep-dish pie shell
1/3 cup semi-sweet chocolate chips

Glaze: makes about 2 cups.
2 tablespoons cornstarch
1 envelope unflavored gelatin
1-1/2 cups lemon-lime soda
1/2 cup liquid strawberry-margarita mix
2/3 cup light corn syrup
1/4 teaspoon red food coloring, optional

Fruit:
16 ounces ripe strawberries - rinsed, drained and leafy stems removed

Topping:
Cool Whip or your farvorite whipped topping.

Directions:

  1. Bake pastry according to directions, remove from oven and cool slightly.
  2. Place chips in a microwave safe dish and microwave 30 seconds. Stir until chips are completely melted. Microwave an additional 10 to 15 seconds if needed.
  3. Using a pastry brush, brush melted chocolate on inside of warm crust up to the fluted edge.
  4. Refrigerate crust to cool and harden chocolate. If desired, place in freezer after pan has cooled enough to touch.
  5. In a 2-quart sauce pan, mix cornstarch with gelatin. Add lemon-lime soda slowly stirring to dissolve mixture. Add strawberry-margarita mix and corn syrup.
  6. Cook over medium heat, stirring constantly until glaze is bubbly and clear.
  7. Remove from heat, add red food coloring if desired and set aside to cool.
  8. Place strawberries stem end down into crust and top with cooled glaze. Cover and refrigerate 6 hours or overnight.
  9. Top with favorite whipped topping and enjoy!

The glaze will foam when adding the lemon-lime soda, but the foam will dissolve as the glaze cooks to a clear consistency. Sugar can be substituted for the corn syrup if desired, using 1/3 to 1/2 cup. 1-1/2 to 2 ounces of semi-sweet chocolate squares can be used in place of the chocolate chips. Melt the chocolate according to the package directions. A thin layer of chocolate is all that is needed. If the chocolate is too thick, the crust will be difficult to eat. Small to medium berries work best. If using large berries, cut them into halves, so they will fit snugly into the crust.