2013 APC Crisco National Pie Championships Amateur Division
3rd Place Fruit and Berry
John Sunvold, Orlando, FL
Use 9-10 inch plate.
2 cups shortbread or pecan shortbread cookies
¼ C. Melted Butter
¼ C. Flour
Mix flour and shortbread crumbs, then add melted butter until it looks like wet sand. Press into deep pie pan and bake at 350 degrees for around 10 minutes (or until golden brown). Place on cooling rack and bring to room temperature. Depending on pie pan size and depth, you may not need all of these crumbs.
3 TBS butter
2 TBS corn syrup
2 oz. dark chocolate (chopped into pieces)
1 cup powdered sugar
Mix butter, corn syrup, and milk and heat over medium heat until boiling. Stir constantly. Add chocolate chips and stir until melted. Once fully combined, slowly add powdered sugar. Mix completely, then carefully spread the chocolate onto the bottom of the crust (may include a thin layer around the sides of the crust in order to hold the crust together) .
It cools quickly, so you must spread immediately.
6 oz. Cream Cheese
1/3 C. Powdered Sugar
6 oz. Cool Whip
1/4-1/3 C. Raspberry Pie Layer made below
Beat cream cheese and powdered sugar until smooth. Fold in the Cool whip and reserved Raspberry Layer filling. Spread onto cooled chocolate later and chill in refrigerator.
3 C. Frozen Raspberries (thawed)
6-8 T Sugar (depending on your raspberries)
1-2 Tbsp cornstarch
Whisk sugar and starch together and place in a pot. Add thawed raspberries (including the juice) and cook over medium heat. Bring to a boil and boil for 2 minutes, stirring constantly. Cool for 20 minutes, then spread into pie. Chill.
Top and decorate with favorite whipped cream topping.
GARNISH as desired. Suggestions:
chopped nuts (Pecans, walnuts, almonds, or nut toppings).
Chocolate chips, curls, shavings.
Chill for four hours.