by Mary Maxwell
2. Lightly grease 9x13 in. baking dish with butter or cooking spray.
3. Melt 4 tablespoons of butter in small saucepan.
4. In a large bowl, combine butter with crushed cookie crumbs.
5. Press crumb mixture into the bottom and around the sides of baking dish.
6. Bake for 10 to 12 minutes.
7. Remove crust from oven and place baking dish on wire rack to cool.
For the Filling
1. Place strawberries in food processor and pulse lightly to create a smooth purée.
2. In a large bowl, combined condensed milk and cream cheese until smooth.
3. Fold in strawberry purée, blending until all ingredients are thoroughly combined.
4. In a separate bowl, beat 3/4 cup whipping cream until soft peaks form.
5. Combine strawberry purée mixture and whipped cream.
6. Pour mixture into finished pie crust.
7. Cover and freeze for at least three hours or until firm.
8. Before serving, combine whipping cream, granulated sugar, cinnamon and confectioners’ sugar for the topping.
9. Spread topping on pie and garnish with cocoa powder, sliced strawberries and chocolate crisp cookie crumbs.
Dutch Chocolate Crisp Cookies
Ingredients
1/2 cup unsalted butter
3/4 cup white sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup Dutch process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare two baking sheets: lightly grease or line with parchment paper.
3. Cream butter, white sugar, dark brown sugar and vanilla extract in mixing bowl.
4. Use separate bowl to combine flour, Dutch process cocoa powder, baking soda, salt and cinnamon.
5. Whisk and sift dry ingredients to remove cocoa powder lumps.
6. Slowly add dry ingredients to wet ingredients, blending until thoroughly combined.
7. Pour milk into dough, mixing until completely incorporated.
8. On marble pastry board or similar surface, divide dough before rolling into two logs that are 1 to 1-1/2 inch thick.
9. Cover tightly with plastic wrap and refrigerate for two hours.
10. Cut dough into 1/8 inch thick slices.
11. Place slices on baking sheets with 1 inch gap between each.
12. Bake for 7 minutes.
13. Rearrange baking sheets in oven: rotate and switch from top to bottom racks.
14. Bake for 3 minutes.
15. Remove from oven and cool thoroughly on wire rack.