American Pie Council

2014 Professional Recipe

Chocolate Raspberry Passion Pie

Crust:
Chocolate Raspberry Passion Pie
Serves 8
Evette Rahman
Professional Division
2014 CC

Crust

1 1/2c finely ground chocolate cookie crumbs
6 Tbsp unsalted butter, melted
3/4 cup semi-sweet chocolate morsels
1/2 heavy cream

Raspberry Mousse Filling

2 Tbsp cream cheese, softened
1/4 cup strained pureed raspberries
1/4 cup powdered sugar
1 cup whipped topping

Chocolate Mousse Filling

1/4 cup unsalted butter, softened
2 Tbsp powdered sugar
1/8 tsp salt
1/4 cup pasturized egg product
2 oz semi-sweet chocolate, melted
1/4 cup plain whipped cream

Garnishes
Sweetened whipped cream
Raspberries

Preheat oven to 350. Mix together cookie crumbs and melted butter. Press and shape crust in a 9" pie dish. Bake for 8 minutes. Cool completely. Heat morsels and heavy cream in glass bowl in microwave until very hot. Stir until thoroughly mixed together. Chill in refrigerator until thickened enough to be spreadable. Spread on crust. Mix raspberry filling together and chill until firm. Spread on pie crust.

With electric mixer, beat, until smooth, all chocolate mousse filling ingredients, except whipped cream. Fold in whipped cream. Spread on top of raspberry filling in pie crust. Chill at least 4 hours or until set. Garnish with sweetened whipped cream and raspberries.

Filling 1:

Filling 2:

Filling 3:

Instructions: