Raspberry Truffle Pie
Ingredients
- Graham Pie Crust ⓘ
- 1.5 cups graham cracker crumbs ⓘ
- 5 tablespoons brown butter
- 1/8 teaspoon kosher salt ⓘ
- Chocolate & Raspberry Pie Filling ⓘ
- 7 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream ⓘ
- 1 egg, room temperature ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1/2 teaspoon kosher salt ⓘ
- 3.5 cups raspberries ⓘ
- 1/4 cup sugar ⓘ
- 1 tablespoon cornstarch ⓘ
Instructions
- Preheat oven to 350°F.
- Butter a 9- to 9 1/2-inch pie plate.
- Combine all ingredients in a bowl and stir to combine.
- Pour into the pie plate and press evenly on bottom and up side of pie plate.
- Bake until crisp, 15 minutes, then cool on a rack to room temperature, at least 45 minutes.
- Preheat oven to 350°F.
- Put chocolate in a medium bowl. In a heavy saucepan, bring the cream to just barely a boil, then pour hot cream over chocolate.
- Let the combination sit for 1 minute, then whisk together until the chocolate is melted and mixture is smooth.
- Whisk in egg, vanilla and 1/4 tsp salt until combined and pour into your crust (the pan will be about half full).
- Bake until filling is softly set, about 25-30 minutes.
- Cool pie on a rack, about 1 hour. Then lightly cover and move to the refrigerator to cool for at least one additional hour.
- For berry filling: Separate your berries - you need 1 cup of berry puree. So pull out your bruised and ugly berries for this.
- In a food processor, blender, or with an immersion blender, puree the berries with the sugar, cornstarch and 1/4 tsp salt.
- Put the berry puree into a small saucepan on medium heat. Cook for 5 minutes, stirring frequently. The mixture will thicken to a custard-like consistency and lose the raw cornstarch flavor.
- Remove the pan from the stove, stir in the lemon juice and let cool for five minutes.
- Pour the puree on top of your completely cold chocolate pie. If the puree doesn't spread naturally to cover to the edges of the pie, use a spatula to gently do so.
- In an organized fashion [or completely unorganized mess], place your fresh raspberries on top of the puree. Cover every inch possible with berries!
- Cool for 2-3 hours in the refrigerator. [Yes, you must!]
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).