Directions

1.  

Prepare and bake pastry shell as directed; set aside to cool. Meanwhile, in a small saucepan melt chocolate pieces and margarine or butter over low heat; set aside. In a heavy saucepan stir together whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes. Remove from heat; gradually stir into chocolate mixture. Cool to room temperature. Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside. In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process till smooth. Add enough additional water to equal 1 1/2 cups liquid. In a medium saucepan combine sugar and cornstarch. Stir in puréed berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring. Arrange half of the remaining strawberries, stem end down, in pastry shell. Carefully spoon half of the thickened mixture over fruit, thoroughly covering each piece of fruit. Arrange remaining strawberries over first layer. Spoon remaining thickened mixture over fruit, covering each piece of fruit. Chill for 1-2 hours before serving.

 

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