I bet you wish you were at my place.
Cut 1/2 c. butter or margarine into 1 1/4 c. flour until the pieces are pea-sized. Sprinkle 3-5 T. cold water into the mixture, 1 T. at a time, and knead until the dough is workable. Roll out on a floured surface as thin as you can make it, then turn into a 9″ pie pan. I trimmed the crust to fit the pan and then used the trimmings to make those little dots (dampen one side of the dot with water so that it will stick). Prick the bottom of the crust with a fork. Bake 12-15 minutes, or until golden, at 450 degrees.
In a medium saucepan, combine 2 c. milk, 1/2 c. sugar, 2 T. cocoa, and 2 T. cornstarch (3 T. might be better for a stiffer filling). Stir until dissolved. Heat on medium, stirring constantly, until mixture begins to thicken. Remove from heat. Add 2 oz. unsweetened chocolate, 1 t. vanilla, and 2 T. butter or margarine (optional). Stir until the chocolate is completely dissolved, heating only if necessary. If the chocolate disperses into little specks that don’t seem to want to dissolve, just keep stirring; these will go away.
Pour the filling into the crust. Top with sliced strawberries. Refrigerate about 2 hours. Wait for your husband to tell you that he’d be fine with a very big slice.