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3 (1-ounce) squares semisweet baking chocolate, divided
1 tablespoon butter or margarine
1 pie shell (9 inches), baked
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
3 to 4 cups fresh strawberries, hulled
1/3 cup strawberry jam, melted
In a saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill. Meanwhile, in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. Arrange strawberries, tip end up, atop the filling. Brush jam over strawberries. Melt the remaining chocolate and drizzle over all.
Lauretha Rowe, Scranton, Kansas
© Copyright Reiman Publications, 1993-1997
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