Chocolate Strawberry Oasis Pie

Chocolate Strawberry Oasis Pie

From the movie 'Waitress'

“Just a pie?! It’s downright expert. A thing of beauty...how each flavor opens itself, one by one, like a chapter in a book. First, the flavor of an exotic spice hits you...just a hint of it...and then you get flooded with chocolate, dark and bittersweet like an old love affair. And finally strawberry. The way strawberry was always supposed to taste, but never knew how.”


This isn't a difficult pie to create, but it's not quick, either. Prepare to make a mess, but oh....it's heavenly.


Ingredients


For Chocolate Silk Filling

¼ cup unsalted butter

5 ounces bittersweet chocolate

16 ounce package mini marshmallows

1/3 cup whipping cream

1 teaspoon vanilla extract

2 teaspoons Chai Spice

To make Chai spice combine 2 tablespoons each of ginger, cloves, cinnamon and fennel and 1 tablespoon of cardamom in a small food processor or clean coffee grinder and grind smooth. Store in your spice pantry.



Strawberry Filling

2 cups strawberries, slightly crushed

1/3 cup sugar

1/3 cup water

4 tablespoons cornstarch

1 tablespoon balsamic vinegar

2 ½ cups strawberries halved if small or diced if large



Crust

2 cups crushed chocolate graham crackers

¼ cup brown sugar

6 tablespoons butter



Whipped Cream for garnish



Preheat oven to 350. In a small saucepan over medium heat, melt butter and sugar together. Slowly add graham cracker crumbs until combined and press into a pie plate. Use a spatula at first, but then you are going to need to get your hands down in there and get it packed in well. Bake for 10 minutes and then set aside to cool.



Chocolate filling:

In a saucepan over low heat, slowly melt the chocolate, chai spice and butter until smooth. Add vanilla and marshmallows a little at a time until they are all melted and the mixture is smooth. Add whipping cream. Refrigerate while making strawberry filling.



Strawberry filling:

Combine the cornstarch and water together in a small bowl. Whisk until smooth. In a medium saucepan, combine the crushed strawberries with the sugar until they start to get a little warm and juicy. Add cornstarch mixture and continue to cook over medium heat until it starts to thicken and bubble. Remove from heat and add vinegar. Cool for 15 minutes, then add the diced/halved strawberries. Cool to room temp.



Assembly:

Pour the chocolate filling into the crust and top with the strawberry filling. Refrigerate for at least two hours or overnight. Serve with fresh whipped cream.