'UNDER THE STRAWBERRY MOON' ~ FROZEN WHITE CHOCOLATE PIE with STRAWBERRIES

"The moon looks upon many night flowers;

the night flowers see but one moon."

~ Jean Ingelow ( Songs of the Night Watches )

STRAWBERRY MOON

'Odéimini-Giizis'

~ Ojibwe

"The Ojibwe so delighted in this berry that they named a moon after it and included it in their vision of heaven."

~ White Oak Journal - White Oak Society

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FROZEN WHITE CHOCOLATE PIE with STRAWBERRIES

Almond crust:

9-oz (1 3/4 cups) blanched toasted almonds

3 Tbsp. melted unsalted butter

2 Tbsp. light corn syrup

Filling:

10 oz. coarsely chopped white chocolate

3 Tbsp. unsalted butter

1/3 cup evaporated milk

3 Tbsp. creme de cacao

1 1/2 tsp. vanilla

1/4 tsp. almond extract

1 3/4 cup whipping cream

2 room temperature egg whites

2 Tbsp. sugar

1 1/4 cups strawberries

• For crust: Grease 9-inch glass plate pie plate. Chop almonds into 2-3 pieces each and transfer to bowl. Stir in melted butter and corn syrup. Spoon into prepared plate. Press onto bottom and up sides of plate. Freeze.
• For filling: Melt chocolate and butter with milk in double boiler over gently simmering water, stirring until smooth. Remove and set in bowl filled with water & ice. Let cool until thick and pastelike, stirring occasionally. Blend in liqueur, vanilla and extract. Beat cream until stiff peaks form. Gently beat in chocolate mixture. Using clean dry beaters, beat whites until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff but not dry. Fold gently into chocolate cream mixture Pour into crust, smoothing top. Freeze until frozen but not hard, about 5 hours.
• Mound strawberries in center of pie, leaving 2-inch border. (8 servings)

Note: Also great with raspberries