| 1 | Crust: lightly grease 9-inch pie plate. |
| 2 | Process cookies and brown sugar in a food processor until finely crushed and blended. |
| 3 | Add butter and pulse just until crumbs are moistened. |
| 4 | Press evenly and firmly over bottom and sides of pie plate. |
| 5 | Place in freezer to firm up crust. |
| 6 | Chocolate layer: heat heavy cream in a small saucepan (or microwave) just until steaming hot. |
| 7 | Remove from heat and add chocolate chips. |
| 8 | Let stand 1 to 2 minutes, then stir until chocolate melts and mixture is thick and well blended. |
| 9 | Spread evenly over bottom of pie crust. |
| 10 | Refrigerate (or freeze) to firm up chocolate. |
| 11 | Glaze and filling: mix sugar and cornstarch in a medium saucepan. |
| 12 | Stir in water, jam and lemon juice. |
| 13 | Add 1 cup berries (save prettiest ones for top of pie) and mash in the saucepan with a potato masher. |
| 14 | Bring to a gentle boil over medium heat, whisking constantly. |
| 15 | Boil 6 to 7 minutes, whisking occasionly, until mixture is thick and syrupy. |
| 16 | Remove from heat and let cool slightly. |
| 17 | Meanwhile drain remaining berries, hulled side down, on paper towels. |
| 18 | Pat dry. |
| 19 | Pour about 1/3 of the glaze over the chocolate layer. |
| 20 | Spread with a pastry brush to cover. |
| 21 | Top with strawberries, points up. |
| 22 | Pour remaining glaze over berries, using a brush to coat each berry. |
| 23 | Refrigerate at least 1 hour to set glaze. |
| 24 | Reprinted from woman"s day magazine : june 4, 1996 issue. |
| 25 | Per serving: 449 cal, 3 g pro, 69 g carb, 20 g fa |
