American Pie Council

Chocolate Strawberry Napoleon Pie

Chocolate Strawberry Napoleon Pie
2012 Professional Crisco Classic Chocolate

CRUST
4 cups flour
2 tsp salt
1/2 cup Crisco
10 Tbsp very cold water
heavy cream for brushing on crust
Combine flour and salt. Cut Crisco into flour until the consistency resembles coarse meal. Sprinkle water over flour mixture one Tbsp at a time until dough forms a ball. Form dough into two disks. Wrap in plastic and chill in refrigerator for at least 1 hour. Roll out 1 disk and place in a 9-inch ceramic deep dish. Brush edge of crust with cream. Bake the crust at 375 degrees for about 20 minutes or until golden brown. Once baked, set aside and cool completely.

With the remaining dough, on a floured surface, thinly roll out pie dough to a thickness of about 1/8 inch. With a sharp knife, using the bottom of a 9 inch pie pan, trace the circle so you have a circle disk. Repeat again so you have 2 circle disks. Place on a baking sheet. Brush with heavy cream and bake for 10 minutes at 375 degrees or until golden brown. Set aside and allow to cool completely.

STRAWBERRY GLACE
1 cup fresh strawberries, mashed
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
Combine the mashed strawberries, sugar, cornstarch, and water in a medium-sized saucepan over high heat. Stir while the ingredients heat, for about 10 minutes or until the mixture attains a thick consistency. Let the glace cool to room temperature and then place in the refrigerator prior to use.

CHOCOLATE WHIP CREAM
1 cup heavy cream
1 cup semi-sweet chocolate chips
1 cup heavy cream, whipped until firm
Heat 1 cup of heavy cream in a double boiler until steaming. Then pour the heavy cream over 1 cup of semi-sweet chocolate chips. Stir until smooth. Cool and refrigerate until firm (at least 2 hours). Whip 1 cup cream until firm. Fold chocolate mixture into whipped cream.

CHOCOLATE PUDDING FILLING
3/4 cup plus 2 Tbsp sugar
3 1/2 Tbsp cornstarch
1/8 tsp salt
2 1/2 cups whole milk
4 large egg yolks
2 Tbsp unsalted butter
2 tsp vanilla
3 ounces unsweetened chocolate
1 pint fresh strawberries, sliced
Combine the sugar, cornstarch, and salt in a saucepan. Whisk to mix thoroughly. Whisk in egg yolks and milk. Place over medium heat and cook. Whisk nonstop until it starts to bubble and thicken. Once it thickens, add butter, one Tbsp at a time. Then add the vanilla. Once all mixed together, add the chocolate, 1/3 at a time.

ASSEMBLY
Dough disks
Strawberry Glace
Chocolate Pudding Filling
Chocolate Whip Cream
1 cup whip cream to add to Strawberry Glace
To assemble the pie: On the bottom of the pie crust, spread 1/4 cup of strawberry glace. Then a layer of thinly sliced strawberries. Pour 1/2 of the chocolate cream over the strawberries. Place a pie dough disk over the chocolate cream. Then mix 1 cup whip cream with 1/4 cup strawberry glace and fold together. Spread this strawberry cream over the top of the disk. Then add a layer of thinly sliced strawberries and then the remaining 1/2 of the chocolate cream. Then place the second pie disk over the chocolate cream. Spread a layer of chocolate whip cream over the disk, decorating pie. Refrigerate the pie overnight.

GARNISH
strawberries
Garnish with the chocolate napoleon lines and strawberries.