Chocolate Raspberry Pie

From Very Berry Premium Cookbook

Fruit Recipes | Pies and Pastries Recipes

Yield: 6 servings

This may well be one of the devil’s chief instruments of corruption. No one can resist it.

Crust:

• 1-1/4 cups graham cracker crumbs
• 1/4 cup softened butter
• 1/4 cup finely chopped pecans or walnuts
• 1 tablespoon sugar

Combine crust ingredients, stir well, and press against bottom and sides of greased 9-inch pie plate. Bake at 375°F for 8 minutes and then cool on rack.

Filling:

• 1/2 cup softened butter
• 1/3 cup sugar
• 2 ounces unsweetened chocolate, melted and cooled
• 2 eggs
• 1 cup whipping cream
• 1 cup fresh raspberries, or one 10-ounce package frozen, thawed and drained

Cream butter with sugar until light and fluffy. Stir in chocolate, and beat in eggs, one at a time. Beat mixture at high speed for 3 minutes. Whip cream until stiff and fold it into mixture. Fold in raspberries. Spoon filling into cracker crust and chill 2 to 3 hours.

Glaze:

• 1/3 cup currant jelly
• 1/2 cup juice from berries
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons kirsch or cassis

Heat jelly and raspberry juice in saucepan, stirring. Dissolve cornstarch in water and stir into mixture; bring to boil, and cook, stirring, until thick. Remove from heat and stir in kirsch or cassis. Cool to room temperature. Spoon over pie.

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