Yep, it’s been two full years since our first real post back in 2013. In some ways it’s hard to believe that it has been two full years. In other ways, it feels much looonger. Blogging is hard work, folks, especially when you don’t get paid. That said, we love doing it, which is why we keep coming back week after week to share our favorite recipes and other ideas with you.
We also have lots of fun things in store for you. We’ve had a busy couple of months and so we’ve dropped down to one post a week, but we hope to pick this back up soon. I am thinking of reprising our summer drink series. Last year we featured a couple cocktails, a refreshing nonalcoholic drink, and one dreamy milkshake. Amy is also headed back to Greece this summer! Her trip two years ago inspired this spanakopita like savory pie. And I (Laura) am getting ready to renovate my kitchen! This means plenty of in-progress shots and reports, but also some recipe innovations, all made without a stove. So stay tuned!
Now, let’s talk pie. Our very first real post featured Amy’s strawberry pie. So, last year, for our one year anniversary, I made my favorite strawberry pie with a tasty meringue crust. Then I decided, why stop there? Why not try to keep the theme going. I began brainstorming strawberry pie options pretty much right after that post last June, but it didn’t take me long to settle on what seemed like the perfect combo: strawberries and chocolate! Then I just had to make sure the chocolate flavor didn’t overwhelm the more delicate strawberry flavor. I also love the idea of a fresh strawberry pie rather than anything that involves cooking the berries, as fresh berries are my preference. So, I decided on a chocolate crust and fresh strawberry filling, all covered with chocolate whipped cream and sprinkled with some chocolate shavings just for fun.
After looking a a variety of crust options, I decided on a modification of the Crumb Crust from How To Cook Everything Vegetarian, using chocolate graham crackers. This crust is more delicate than some other graham cracker crust options, and even though it fell apart a bit when serving, it was so good. It was super crispy, which was perfect paired with the softer berries and whipped cream. And, oh that whipped cream. I kept it fairly low in sugar with just enough cocoa powder for a good chocolate flavor. Overall, this was a perfect summer dessert. It felt light but certainly wasn’t light on flavor!
Because of the fresh ingredients, it is best on the day it’s made. Which just means you have to eat the whole thing. Sharing is optional!
- 1 1/2 cups chocolate graham cracker crumbs
- 3 tbs. brown sugar
- Pinch salt
- 4 tbs. butter, melted
- 1 pint strawberries
- 1 cup heavy whipping cream
- 1 tbs. cocoa powder
- 4 tsp. granulated sugar
- Optional: chocolate shavings or sprinkles
- For the crust: Preheat the oven to 350 F. In a food processor, combine the crumbs, sugar, and salt. Pulse once to mix. Add the melted butter and process till well blended.
- Press the crumb mixture into the bottom and sides of a pie pan. Bake at 350 F for 10-15 minutes. Cool completely before filling.
- For the filling: Slice the strawberries. Transfer them to the cooled crust.
- For the topping: Combine the cocoa powder and sugar in a large bowl. Add a couple tablespoons of the whipped cream and make a paste. Then stir in the remaining cream.
- Using a hand or stand mixer, whip the cream till stiff peaks form when the beaters are lifted.
- Spread evenly over the strawberries.
- If desired, top with chocolate shavings, or finely chopped dark chocolate.
- Store in the refrigerator until ready to serve. Best eaten the day it's made.