Chocolate Raspberry Pie
By Yankee Magazine|May 26 2011|
This may well be one of the devil’s chief instruments of corruption. No one can resist it.
Yield
6 servings
Crust:
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup softened butter
1/4 cup finely chopped pecans or walnuts
1 tablespoon sugar
Instructions
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:
Ingredients
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
Instructions
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:
Ingredients
1/3 cup currant jelly
1/2 cup juice from berries
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons kirsch or cassis
Instructions
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.
