Original recipe here: Chocolate Strawberry Oasis Pie
Find other easy, no-bake dessert recipes here: 23 No-Bake Desserts
No-Bake Chocolate Strawberry Oasis Pie
- 6 tbsp butter, extra for greasing
- 30g dark cooking chocolate, chopped
- 200g chocolate wafer biscuits
- 350g strawberries, trimmed and halved
- 2/3 cup sugar
- 1/4 cup cornflour
- 2 tbsp cocoa powder
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch of salt
- 6 large egg yolks
- 2 1/2 cups milk
- 170g dark cooking chocolate, chopped
- 1 tsp vanilla extract
- Grease a pie dish. I also recommend lining the dish with baking paper for easy serving.
- Melt butter and chocolate in the microwave or in a glass dish over a boiling pot of water until smooth.
- Finely grind the wafer biscuits and mix into the chocolate mixture.
- Press mixture into greased pie dish and freeze until firm – for around 30 minutes.
- Whisk sugar, cornflour, cocoa powder, nutmeg, ginger, and salt in a saucepan. Stir in egg yolks to form a thick paste.
- Gradually whisk in milk, then whisk over a medium-high heat. Bring to a boil, continually stirring, until mixture thickens. Remove from heat.
- Gradually stir in chocolate. Stir in vanilla, and allow to cool for five minutes, stirring occasionally.
- Arrange strawberry halves in a single layer in the bottom of the set base. Pour chocolate filling over strawberries. You might not use all the filling, so don’t pour it all in at once.
- Chill until set – at least two hours.
Whenever I need to melt butter/chocolate/anything together, I always do so on the stove. This means I can stir it and keep an eye on what’s going on while I carry on with the rest of my cooking. To do this, pour a small amount of water into a saucepan and bring to the boil. Add your ingredients to a heatproof bowl and sit the bowl over the saucepan, stirring the ingredients occasionally.
If you don’t have a food processor to grind the biscuits, just do what I do – break them up with your hands and then crush with the bottom of a glass.
I also use the bottom of a glass to press the base mixture into the pie dish.
Crack and separate the eggs into a bowl before adding the yolks to the saucepan. This means you won’t be adding bad eggs to the mixture.
The filling mixture should start very runny, but become very thick once you boil it.
Stir in the dark chocolate once you have removed the filling from the heat – the chocolate will melt, as the mixture will still be quite hot.
Layer the halved strawberries into the bottom of the base as sparsely or as thickly as you please – I crammed heaps in because I love strawberries.
When pouring the chocolate filling over the strawberries, just add enough to cover them, and then work it into the gaps with a spatula before adding more. As I said in the method, you might not use all the filling – luckily, it makes for a great dipping chocolate if you have any leftover strawberries, and it refrigerates well.
Decorate the cake with strawberry halves if you so desire.