Strawberry Cream Pie

Ingredients

• 0.5 cup butter melted
• 9 oz chocolate wafers such as nabisco famous 
• 3 tablespoons cornstarch 
• 6  egg yolks 
• 2 tablespoons flour all-purpose
• 3 cups half-and-half 
• 1 tablespoon orange liqueur 
• 0.3 cup currant jelly red
• 0.3 teaspoon salt 
• 1 qt strawberries fresh
• 1 cup sugar divided
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• wire rack

Directions

1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan.
2. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.
3. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute.
4. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.
5. Preheat oven to 35
6. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
7. Bake at 350 for 10 minutes.
8. Transfer to a wire rack, and cool completely (about 30 minutes).
9. Spoon chilled half-and-half mixture into prepared crust.
10. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.
11. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted.
12. Remove from heat, and stir in liqueur.
13. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.