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Southern Living
Ingredients
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3 tablespoons cornstarch
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2 tablespoons all-purpose flour
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1/4 teaspoon table salt
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1 cup sugar
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3 cups half-and-half
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6 large egg yolks
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2 teaspoons vanilla extract
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1 (9-oz.) package chocolate wafer cookies
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1/2 (4-oz.) bar semisweet chocolate baking bar, chopped
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1/2 cup butter, melted
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1 quart fresh strawberries
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1/4 cup red currant jelly
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1 tablespoon orange liqueur
Directions
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Lightly grease a 9-inch pie plate. Whisk together the first 3 ingredients and 2/3 cup of the sugar in a medium-size heavy saucepan. Whisk together the half-and-half and the next 2 ingredients in a small bowl; gradually add to the cornstarch mixture, whisking constantly.
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Bring to a boil over medium, whisking constantly, and cook, whisking constantly, 1 minute. Remove from the heat, and transfer to a bowl; cover and chill 4 to 24 hours.
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Preheat the oven to 350˚F. Pulse the wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together the cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press the mixture on the bottom, up sides, and onto lip of the prepared pie plate.
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Bake at 350˚F for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
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Spoon the chilled half-and-half mixture into the prepared crust. Cut 8 to 10 strawberries in half, and arrange around the outer edge of the pie (leaving tops on, if desired); hull and slice the remaining strawberries, and arrange in the center of the pie.
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Cook the jelly in a small saucepan over medium 2 to 3 minutes or until melted. Remove from the heat, and stir in the liqueur. Brush the jelly mixture gently over the strawberries. Chill, uncovered, 30 minutes.
Source
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)