Strawberry Pie with Chocolate Crust (and Tutorial!)


This is sweet seduction: Strawberry Pie with Chocolate Crust.

The strawberries you’ll find in markets at this time of the year are different from the strawberries you ate a month ago. Why? Because now they taste like REAL strawberries. Sweet. Succulent. Seductive.

Chocolate and strawberries are a natural combo, so I used chocolate wafer cookies to make the crust. You can also use graham crackers or shortbread if you prefer. I folded the strawberry puree into pillows of whipped egg white so the pie is light and airy. I’ve included a step-by-step tutorial after the main recipe.

Just make sure you buy locally grown strawberries. If the package says the strawberries were picked in another country, put them back and wait a few weeks longer. Fresh strawberries are in season… succumb to the sweet seduction.


Tutorial: Deep-Dish Strawberry Pie with Chocolate Crust 

1. Gather your ingredients: 1 package chocolate wafer cookies; 1⅓ cup sugar, divided; ⅓ cup melted butter; 1 lb. strawberries, divided; 1 envelope gelatin; ¾ cup cold water; 1 tablespoon lemon juice; ⅛ teaspoon salt; 2 egg whites

Ingredients Strawberry Pie with Chocolate Crust

2. Place oven rack in center of oven. Preheat oven to 350°F.

Strawberry Pie with Chocolate Crust


3. Crush cookies and ⅓ cup sugar in a food processor.

Crush Cookie Wafers. Blend with sugar


4. Transfer crumb mixture to a large bowl and add the melted butter. I don’t add the butter to the food processor because it can get clumpy.

Strawberry Pie with Chocolate Crust


5. Press the crumb mixture into the deep-dish pie pan, including the sides (your crust will be thick). Bake 8 to 10 minutes; remove from oven and set aside to cool.

Strawberry Pie with Chocolate Crust


6. Remove the stems from the strawberries. Place 12 ounces of the strawberries (about ¾ of all the strawberries) and ½ cup sugar into a food processor and purée; set aside.

Strawberry Pie with Chocolate Crust

7. Pour water into a small saucepan and sprinkle on gelatin; soften for 5-minutes.

Strawberry Pie with Chocolate Crust

8. Add remaining ½ cup sugar, lemon juice, and salt to saucepan. Cook on medium heat for 5 to 7 minutes, stirring often, until sugar dissolves (don’t boil!). Pour gelatin mixture into a large mixing bowl and let cool for 15 minutes.

pic collage

9. Pour strawberry mixture from food processor into cooled gelatin; stir and set aside.

Strawberry Pie with Chocolate Crust
10. Beat egg whites until stiff but not dry.

Beat Egg Whites until stiff but not dry11. Fold egg whites into strawberry mixture.

Strawberry Pie with Chocolate Crust


12. Keep folding until the egg whites are incorporated into the strawberry mixture. It will be liquidy.

Strawberry Pie with Chocolate Crust

13. Pour into baked chocolate piecrust. Use a spatula to remove all the eggs whites from the bowl.

Strawberry Pie with Chocolate Crust
14. Garnish with remaining 4 ounces of strawberries (you can slice them, or just put them on whole).

Slice strawberries for garnish SCP


15. Chill pie for at least 3 hours.

Strawberry Pie with Chocolate Crust



Ten Tips For Buying Green Asparagus


Asparagus are in season NOW, so here’s a guide to the Top Ten Tips for Buying Green Asparagus!

Print out this handy-dandy guide and take it with you to the farmers market or grocery store to help you find the perfect spears. I’ve also included a pretty terrific recipe for Asparagus with Lemony Breadcrumbs (see below the graphic).


Kitchen Think: This Week’s Most Interesting Food News


Mama’s been away this week tending to “bidness” (as they say in Texas), but I’ve still rounded up the most interesting food stories of the week.

If you’re getting hitched, here’s your opportunity to have the wedding in a place no one will ever (and I mean ever) forget. Oh, it’s also open 24-hours a day.


Our national fixation with bacon is complete. There’s now a TV show devoted to it.


Proof again that there is a museum dedicated to just about everything. But you have to hand it to the curator… he loves his job!


At last, a food documentary that doesn’t make you feel guilty. Well, OK, maybe just a little guilty…


And finally, Gangnam style has even infiltrated farm country!

Have a great weekend!


Try This: Popcorn On The Cob


Found these in the farmer’s market last week, but I’ve also come across them in the supermarket: Popcorn still on the cob that you pop in the microwave… cool!

October is National Popcorn Month, so I thought I’d try it out. These crisp autumn days are just begging for a big bowl of hot popcorn sprinkled with a little Parmesan cheese… lo-cal comfort food (except the cheese, of course).

And you know how much we love popcorn around here. Click here… and here.

Golden yellow Popcorn on the Cob differs from Flint corn, also known as Indian corn or calico corn. Flint corn is absolutely gorgeous, with kernels of purple, burgundy, red, orange, yellow and white…but it’s also hard as a rock (hence the name “flint”). Great for fall decorations…not so great on the teeth!

Don’t try popping up a bowl of Flint corn… it’s too tough.

If you see Popcorn on the Cob, grab a couple of ears. Place one cob in a brown paper bag and fold the top of the bag to seal it. Put it in the microwave for 2 to 3 minutes, or until the popping slows (watch and listen carefully!). Eat it right out of the bag.

I promise the kids will be fascinated… and it’s the perfect complement to family movie night!










« Older EntriesNewer Entries »

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: