American Pie Council

2011 Contest Recipe

Chocolate Raspberry Deligt

Chocolate Raspberry Delight
Albano - CC - Pro
2 Cups Flour
1 tsp Salt
3/4 Cup of Crisco
5 Tablespoon of very cold water

Prepare a single crust in a 9-inch pan. Brush edge of crust with cream. Blind bake the pie shell at 425 degrees for 15-20 min or until golden brown. Let crust cool.

3/4 Cup plus 2 Tbls. Sugar
3 1/2 Tbls. Of Cornstarch
1/8 tsp. Salt
2 1/2 Cups whole milk
4 large egg yolks
2 Tabls. Unsalted butter
2 Tsp of vanilla
3 ounces unsweetened chocolate
1/8 Cup chocolate Chips
1/2 Cup Raspberry Glace
1/2 Cup Brownie Chunks
Chocolate Whip Cream.

Combine the Sugar, cornstarch and salt in a saucepan. Whisk to mix thoroughly. Whisk in Egg yolks and milk. Place over medium heat and cook. Whisk nonstop until it starts to bubble and thicken. Once thickens, add Butter, one tbls at a time. Then add the vanilla. Once all mixed together, add the chocolate, 1/3 at a time. Once mixed well and chocolate has melted, add the brownie chunks. Allow the cream to cool in a bowl in the refrigerator. Add the chocolate chips and mix until combined.
Spread Raspberry Glace evenly on the bottom of the pie shell. Pour mixture in pie shell over the Raspberry Glace. Cover with wrap and refrigerate for a few hours.
Fudgy Brownies
4 ounces unsweetened chocolate
3/4 Cup Butter
1 1/3 Cup Flour
1/2 Tsp. Salt
1 Tsp. Baking Powder
4 Eggs
2-Cup Sugar
2 Tsp. Vanilla
1 Cups Chocolate Chips

Grease 1/2 Sheet Pan

Melt Chocolate w/ butter in saucepan over low heat, stirring constantly till smooth. Remove from heat. Mix flour, salt, and baking powder. Beat eggs thoroughly. Gradually beat in sugar. Blend in chocolate mixture and vanilla. Add Flour mixture. Stir well. Add Chocolate chips. Bake at 350 for 25 min. Cool in pan.

Raspberry Glace
1 cup fresh Raspberries, mashed
1 cup sugar
3 tbsp. cornstarch
1/2 cup water
Combine the mashed strawberries, sugar, cornstarch, and water in a medium-sized saucepan over high heat. Stir while the ingredients heat, for about 10 minutes or until the mixture attains a thick consistency. Be patient, this does take time, but it is worth it! Let the glace cool to room temperature and then place in the refrigerator prior to use.
Decorate pie with Chocolate whip Cream.
Chocolate Whip cream:
2 cups of heavy cream
1 tsp vanilla
Confectionary sugar to taste
1/4 Cup of cooled hot fudge sauce.
Hot Fudge Sauce:
1 Cup Sugar
3 Cups Heavy Cream
1/4 Cup Light Corn Syrup
4 ounces unsweetened chocolate
1/4Cup Butter
1 Tbls. Vanilla Extract