Strawberry Fest
June 22-24
10:00 a.m. - 6:00 p.m.
Suggested donation of $5 for adults, children free


M. Belle’s Pie Shop & Cafe
230 Robert Parker Coffin Road
Long Grove
(847) 634-BAKE

Strawberry-Covered Chocolate Cream Pie

1 fully baked 9 inch pie crust, cool.

The Custard:
3 egg yolks beaten and set aside
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 ounces unsweetened baking chocolate, chopped
2 cups milk
2 Tablespoons butter

The Topping:
2 1/2 cups ripe strawberries mashed
3/4 cup sugar
3 Tablespoons cornstarch
2 Tablespoons lemon juice

Make the Custard:
Mix sugar, flour salt and chocolate together in a heavy 2 quart sauce pan  Gradually add milk and stir well to remove any lumps. Cook over medium heat, stirring constantly, especially at the  bottom of the pan, until mixture thickens and boils vigorously. Boil two minutes. Remove from heat.
Temper beaten egg yolks with the hot custard by adding custard to yolks, 1/4 cup at a time. Return custard to pan and bring back to boil. Remove from heat, and add butter and vanilla. Cool.
Mix berries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool slightly
Fill baked pies shell with cool custard. Top with berry mixture. Chill. Keep refrigerated.