1/2 (4oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1 quart fresh strawberries
1/4 cup strawberry topping
1 tablespoon orange liqueur
Whisk together the cornstarch, flour and salt and 2/3 cup sugar in a medium-sized sauce pan. In a small bowl, whisk the half and half, eggs and vanilla together and the gradually add to the cornstarch mixture, stirring constantly.
Bring the mixture to boil over medium heat, whisking constantly for one minute. Remove from heat and transfer to a bowl; cover and chill 4 to 24 hours.
Preheat oven to 350 degrees. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides and onto lip of a lightly greased 9-inch pie plate. Bake for 10 minutes and cool completely.
Spoon chilled filling into prepared crust. Cut 8 to 10 strawberries in half and arrange around the outer edge of the pie, leaving on tops, if desired. Hull and slice remaining strawberries and arrange in center of pie.
In a small bowl, heat the topping for 20 seconds in the microwave. Stir in the liqueur and brush mixture gently over the strawberries. Chill, uncovered for 30 minutes. Serves 8.