Tuesday, October 6, 2009
Black-Bottom Fresh Raspberry Pie
Fresh raspberries over chocolate ganache, covered with natural raspberry puree and whipped cream. Life doesn't get better than this! The following recipe is adapted from April Fossen's recipe which is an adaption from Dave's recipe and a black-bottom banana cream pie recipe from Bon Appetit, November 1991. So this pie was built on the shoulders of greater cooks than myself.
I'm going to let you use your own crust recipe. I've found that people are really particular about their crusts. I use a baked traditional crust made with butter and lard, but you can use a cookie crumb crust or anything you like.
6 ounces bittersweet or semisweet chocolate, chopped
2/8 cup heavy whipping cream
3 T unsalted butter
Stir these ingredients in a saucepan over low heat until melted and smooth.
3 cups fresh raspberries
1 cup frozen (or fresh) raspberries
1/2 cup sugar
3 T cornstarch
1/4 cup water
2 tsp fresh lemon juice
Combine 1 cup frozen raspberries, sugar, cornstarch, water and lemon juice in a saucepan. Cook over medium-high heat until thick. Cool slightly.
Spread mostly cooled ganache over bottom of crust. Top with fresh raspberries. Top berries with cooked frozen raspberry mixture. Whip heavy cream with sugar (to taste) and top pie with cream. Sprinkle with extra bittersweet chocolate flakes.