Strawberry Ripple Cream Pie

• 1 9 inch pastry pie shell, homemade or store bought, cooked and cooled
• 1/2 cup semi sweet chocolate chips
• 16 oz mascarpone cheese at room temperature
• 1 1/2 cup heavy whipping cream
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin
• 3/4 cup Strawberry Coulis, my strawberry sauce recipe attached in direction step #8
• 1 recipe White and Dark Chocolate covered Strawberrys, recipe attached in direction #10
• 2 tbsp colored sugar

1. MAKE CHOCOLATE COVER PIE CRUST
2. Melt chocolate chips in microwave just until melted, stir until smooth
3. With a pastry brush.paint crust with a thin layer of chocolate.
4. Chill until set
5. Soften gelatin in 1 tablespoon cold water in small heatproof bowl for 5 minutes
6. Place softened gelatin in its bowl in a small saucepan of simmering water until clear, about 1 minutes.
7. Remove from heat use while still liquid
8. In a medium bowl beat mascarpone cheese with vanilla until creamy
9. In a large chilled bowl beat cream until.soft peaks, add sugar and liquid gelatin and beat in
10. Add mascarpone to cream and beat in just until blended with soft but firm peaks, pour Strawberry Coulis into.cream mixture, recipe below, and swirl in to have a rippled strawberry through mixture
11. Mound into chilled chocolate covered pie shell, chill.at least 6 hours or overnight
12. Garnish with White and Dark Chocolate covered Strawberrys, recipe attached below and colored sugar

pastry pie shell, semi sweet chocolate chips, mascarpone cheese, heavy whipping cream, confectioners sugar, vanilla, unflavored gelatin, strawberry coulis, chocolate, colored sugar

Taken from cookpad.com/us/recipes/364981-strawberry-ripple-cream-pie (may not work)