Raspberry Pie with Chocolate Crust

Last weekend, MM and I made a traditional Key Lime Pie using left over key limes that were mere hours from going bad. We consulted the Internet for recipes and

the results?

A fabulous, simple to make Key Lime Pie (although getting the juice out of key limes is equal to milking squirrels?)

and I think we were both surprised at how easy it was to make. Who knew eggs and a can of condensed milk could make such a great dessert?

And that got us thinking.......

what if we used fresh raspberries and changed the recipe,

just a little?

What if we made individual cakes (instead of a pie) and used a different crust? What would happen if we substituted mascarpone frosting over traditional whipped cream?

The results?

Genius!

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Here's what we did:

Preheat oven to 350 degrees (Fahrenheit) 


THE CRUST:


1- 1/4 cups of ground chocolate wafers (we used Nabisco Chocolate Wafers.)
5-6 Tablespoons of melted butter
2 Tablespoons of granulated sugar

1. Mix together ground chocolate wafers, melted butter, and granulated sugar with a wooden spoon until the mixture holds together.


2. Line twelve cupcakes with liners. Take one tablespoon of the chocolate mixture and press firmly it into the bottom of the pans. 


3. Bake for 6-8 minutes in the preheated oven until firm.


Cool. 


THE FILLING:


3 egg yolks
1 - 14 ounce can of sweetened condensed milk
1/2 cup of raspberry juice. (We strained fresh through a sieve.)

There is nothing better than the taste of fresh berries.

1. Mix the egg yolks together with an electric mixer for 2-3 minutes or until they are pale in color. 


2. Slowly mix in sweetened condensed milk until completely combined, mixing for an additional 3-5 minutes. 

3. Add raspberry juice and continue mixing until blended. 


4. Pour mixture into the cupcake tin with the chocolate crust. 

Bake 6-8 minutes

5. Take pies out of the oven and let cool. 

THE TOPPING: 

1 cup whipping cream
3 tablespoons sugar
1/2 lb of mascarpone cheese
1/3 cup raspberry curd (this is an amazing recipe and blog.)


Beat the sugar and cream to soft peaks in your mixer.

Combine the mascarpone and raspberry curd in a separate bowl and mix. Add the cream to the mascarpone mixture. Carefully fold to combine, take your time and be gentle. Very, very gentle. No rushing! We mean it. If the mixture is overworked it can separate or look grainy. 


We put the topping into piping bags and let cool in freezer for approximately 10 minutes before decorating the pies. 

This recipe makes 12 mini pies or one 9" pie. 


Garnish with leftover ground up chocolate wafers:

My Oh My

Heaven called! Your dessert is ready.

We both agreed this recipe lands in our Top10 of things we've baked over the past few years during our Easy Bake Saturdays and I can only hope our next baking day yields such great results.

Until then,

Happy Baking!

~PNW Gal and M.M