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Raspberry French Silk Pie
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
600 minutes
Rich chocolate and raspberry pie, topped with whipped cream, mint, and fresh berries. A stunning dessert.
Ingredients:
  • 0.5 teaspoon salt
  • 0.33333334326744 cup shortening
  • 2 tablespoons beaten egg
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 3 ounces semisweet chocolate
  • 0.75 cup butter, softened
  • 1 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 3 eggs
  • 0.33333334326744 cup seedless raspberry jam
  • fresh raspberries
  • fresh mint leaves
  • whipped topping
Instructions:
  • For the crust, mix flour and salt in a bowl. Use a knife or pastry blender to cut in shortening until the mixture looks like coarse crumbs. In another bowl, combine egg, water, and lemon juice. Pour wet ingredients over flour mixture and toss gently with a fork until moistened. Wrap dough in plastic wrap and chill in the fridge for at least 1 hour or up to three days.
  • Roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim the edges to have a 1-inch overhang, and fold the excess dough under itself, crimping the edges decoratively. Chill the pastry-filled pie pan for at least 20 minutes before baking to avoid shrinkage.
  • Preheat the oven to 400 degrees F (205 degrees C). Line the pastry with a double layer of aluminum foil and pie weights or dried beans. Bake until the crust's edge is golden, around 10 minutes. Remove the foil and weights, then bake for an additional 5 minutes until the crust is set. Allow it to cool completely before filling.
  • Melt the chocolate in a double boiler until smooth. Allow it to cool to room temperature while still fluid. In a separate bowl, beat the butter with an electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Mix in the melted chocolate, vanilla extract, and add eggs one at a time, beating on high speed for 2 minutes after each addition. Scrap the sides of the bowl well.
  • Thinly spread a layer of raspberry jam (about 1/4 inch thick) on the cooled pie crust. Spoon the chocolate filling on top of the jam, ensuring a smooth surface. Chill in the refrigerator overnight.
  • Add a delightful finishing touch to each slice by topping it with a dollop of whipped topping, 3 fresh raspberries, and a sprig of mint.

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