Welcome to August. For those of us in the Northern Hemisphere, it’s the first day of the last month of summer. Okay, so summer doesn’t officially end until September 22 this year, but we don’t think “summer” in September. Back in the day, September meant the start of the school year, and that spelled the end of summer.
What better way to welcome the last of summer than to celebrate the day by embracing National Raspberry Cream Pie Day with some delicious gusto. I don’t know about you, but when I make a Chocolate Lava Cake, I love to serve it garnished with raspberries. And that got me to thinking – what about a raspberry pie topped with chocolate? Sort of the same idea, only in reverse. Personally, I’d rather have raspberries than strawberries. Although if we really got down to the berry delights, wild blackberries are my absolute favorite.
Wow, let’s get back on track – today is all about creamy raspberry pie. There are two important components to any pie. The first, obviously is the crust. I love a crust that is buttery. The second is fresh ingredients. If a pie calls for berries, always use fresh rather than frozen. Frozen is okay if you are making a frozen pie or an ice cream. I can’t imagine making a jam from frozen fruits. Can you? And in this Raspberry Cream Pie, the fruit layer is a lot like a jam, but with a lot less sugar to let that natural flavor through. I promise, this is going to be a great summer dessert to share with family. And what is more magical than summertime spend with loved ones? Nothing.
Chocolate Raspberry Cream Pie
Buttery Pie Crust
1/2 cup European Style Salted Butter
1-1/4 cups Flour
1/4 teaspoon Kosher Salt
3 to 4 Tablespoons Ice Water
Cut butter into 1/2-inch cubes, wrap tightly and freeze.
Combine flour and salt in food processor with knife blade attachment and process for about 8 to 10 seconds.
Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Do not over mix.
Add ice water through food chute with processor running. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
Roll out dough on a lightly floured surface, into a 12-inch round; fit pastry into a 9-inch pie pan. Trim away excess allowing 1’2 to 2/3-inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
Heat oven to 450-degrees. Line unpricked pie shell with a double thickness of heavy-duty foil. Place in the heated oven and bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3 tablespoons Sugar
1 tablespoon Cornstarch
2 cups Raspberries
In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes.
Remove from the heat; cool for 15 minutes. Spread into pie shell; refrigerate.
Creamy Cream Cheese Layer
1/2 cup Heavy Cream
8 oz Cream Cheese, softened
1/3 cup Sugar
1/2 teaspoon Vanilla Extract
Chill a mixing bowl and whisk in the freezer for 20 minutes.
Pour well-chilled heavy cream into the chilled mixing bowl. Whip until stiff peaks form. Set aside.
In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
2 oz Semisweet Chocolate
3 tablespoons Butter
Fresh Raspberries for garnish
In a microwave, melt chocolate and butter; stir until smooth.
Cool for 4-5 minutes. Pour over filling leaving about 1/4-inch or so of the cream filling exposed for a more dramatic look.. Cover and chill for at least 2 hours.
If desired garnish with raspberries just before serving.