10 chocolate cream cookies (like Oreos)
2 TBSP butter, melted
2 1/2 c heavy cream
3/4 c pureed strawberries (about 8 medium berries) plus 4 berries, halved, for garnish
1 tsp vanilla
2 TBSP powdered sugar
2 oz bittersweet chocolate
oz white chocolate
Grease the bottom and sides of a push bottom pan, and preheat the oven to 350 F.
In a food processor, finely blend the cream cookies.
Combine the cookies and butter, and press into the bottom of the pan.
Bake for 10 minutes.
Whip 2 cups of the heavy cream until soft peaks form.
Add vanilla and powdered sugar, beat until stiff peaks form.
Fold in the pureed strawberries.Add the whipped cream blend to the pan, and freeze for about 2 hours.
Make a ganache topping by melting 4 oz bittersweet chocolate in the remaining 1/2 cup of the heavy cream.
Whisk until thoroughly combined and let cool until almost room temperature.
Once the pie is frozen, push the bottom through and remove the sides of the pan.
Spread the ganache over the pie, garnish with strawberries.
Melt 1 oz of white chocolate and drizzle over the top.Store in the freezer.
Let thaw for 10-15 minutes before serving.