Strawberry Cream Pie

I made this pie for a dinner party on Friday night, and it went down very well. It's very sweet and rich, but the blandness of the cream layer nicely counterbalances the very sweet strawberry filling.

Please let me know if there are any products in this recipe that don't make sense to non-Australians!

Biscuit (Cookie) Base:

Ingredients:

250g sweet biscuits (US: cookies) (I used Arnotts Choc Ripple - any plain chocolate biscuit/cookie will work)
120g margarine, melted

Method:

1. Place biscuits (cookies) in food processor and blend until finely crushed.

2. Add melted margarine and blend until it can be rolled into balls

3. Press into the base of a ~20cm (8 inch) diameter pie dish or springform tin, and refrigerate until firm (a couple of hours). I used a pie dish and greased it with margarine beforehand to make sure the pie came out easily.

Pie Filling:

Ingredients:

1 85g (3oz) packet strawberry jelly crystals (US: jello)
2 x 1/2 teaspoon gelatine
3/4 cup (185mL) hot water
~425g (1 pound) can strawberries in syrup
300mL whipping cream
1/4 cup (62mL) cold water

Method:

1. Blend strawberries and syrup in a food processor on high for ~2 minutes until strawberries are completely dissolved

2. Put jelly, gelatine and hot water in a saucepan.

3. Stir over medium heat until jelly is dissolved.

4. Combine the strawberry mixture with the jelly mixture. Stir thoroughly then pour on top of set biscuit base. Refrigerate until firm (I left it overnight to be certain).

5. Place the cold water in a small bowl and sprinkle gelatine over the top.

6. Place the bowl containing the gelatine over a bowl of hot water (like when melting chocolate) and stir until dissolved. Allow to cool slightly.

7. Whip cream until it is forming soft peaks. Stir in the gelatine and water mixture.

8. Spread cream mixture over pie and refrigerate until firm (a couple of hours).

9. To decorate, top with sliced strawberries or chocolate curls, or dust with cocoa.