Tuesday, July 3, 2012
Chocolate Raspberry Pie
It's no secret around here, Grant loves chocolate and raspberries together. And while raspberries will never be my favorite fruit, I have to agree that they go together with chocolate to make some of the most amazing desserts. Like these cupcakes or this cake. Or brownies!
Anyways, I had seen this pie in Taste of Home long ago and had wanted to make it for Grant for years, but somehow I just never got around to it. I finally decided to make it for the last dinner that Grant's parents were here, and I changed things up a bit, just based on personal preference.
I made a chocolate crust instead of a pastry pie crust (note: it turned out really crumbly, so next time I might add another Tablespoon of butter, just so it will stay together a little better) and added chocolate to the cream mixture instead of making a chocolate coating for the top. If you look at the original recipe, that sentence will make more sense.
The end result - I can't even begin to tell you how great it was. The raspberry layer offers a great texture and slight tartness that balances the creamy, truffle-like chocolate layer that just melts in your mouth. The whipped cream on top is just the perfect lightness to complete the dessert. Even the crumbly crust was delicious.
There were only 2 pieces left over for the next day, and Grant and I were not ashamed to give the kids ice cream cones and save the pie all for ourselves for when they were in bed. (You know you've done similar things......)
Chocolate Raspberry Pie (adapted from Taste of Home)
1-1/4 cups chocolate graham cracker crumbs (or chocolate cookies)
5 T. butter, melted (increase if crust looks too dry/crumbly)
2 T. sugar
2 cups frozen or fresh raspberries
3 T. sugar
1 T. cornstarch
8 oz cream cheese, softened
1/3 cup sugar
1 cup semi-sweet chocolate chips
1 cup heavy cream
1/2 tsp. vanilla extract
3 T. powdered sugar
Fresh or frozen raspberries, for garnish (optional)
Shaved chocolate, for garnish (optional)
Preheat oven to 350°.
Combine cracker crumbs, butter, and sugar and press onto the bottom and sides of a greased 9" pie pan.
Bake for 7 minutes. Cool on a wire rack.
While the crust is baking, make the raspberry sauce.
In a small saucepan, cook raspberries, sugar, and cornstarch until the mixture comes to a boil. Boil and stir for 2 minutes. Remove from heat and allow to cool for 15 minutes. Pour into the crust and refrigerate for 1 hour.
In the bowl of an electric mixer, combine cream cheese and sugar. Beat on medium speed until creamy and smooth.
In a small bowl, microwave the chocolate chips for 1 minute and stir until melted completely. Add to the cream cheese and stir well.
In a separate bowl, whip the heavy cream until soft peaks form. Take half of the whipped cream and add to the chocolate mixture, folding it in until no white streaks remain. Spread on top of raspberry mixture.
To the remaining whipped cream, add vanilla and powdered sugar. Spread on top of chocolate mixture.
If desired, use a vegetable peeler to shave some chocolate off a Hershey's bar for garnishing the top.
Linked to Trick or Treat Tuesday , Crazy Sweet Tuesday, Finding Joy in my Kitchen, and Pi Day Pie Party at Crazy for Crust