Well, I did it.I made a pie. Now, before you think what is the big deal, let me tell you why this is big for me.I don’t bake. I haven’t really loved it when I’ve done. Don’t get me wrong, I love to eat it when bake, but the actual process has never been all that thrilling. Since becoming a blogger, baking has been gnawing at me. Additionally, I have a young daughter who deserves to have homemade (read slightly more nutritious) treats versus those I could purchase at the store.I have made many different types of desserts. But a pie is something I have left to others. I don’t even own a rolling pin. I had to have my friend Xavier loan me his. I went to buy one, but I couldn’t find exactly what I wanted. His worked perfectly well.So now I have done it. I made my crust. (I’ll be sharing the crust recipe soon.) Then I had to fill it. In teaching me to make a crust, my grandma made a basic pumpkin pie (which we’ve consumed entirely). I looked around my refrigerator and cupboards for ingredients.Dark chocolate is my favorite and I happened to have 60% dark chips in my pantry and 18 oz. package of raspberries. The rest is history. Now, if you don’t like dark chocolate, use any chip that suits you. Even white chocolate would be amazingly delicious.
Dark Chocolate Raspberry Pie
- 1 cooked pie crust
- 1-10 pkg. dark chocolate chips
- 1-8 oz . pkg. cream cheese; softened
- 3/4 cup sugar
- 1-18 oz . pkg. fresh raspberries
- 1-3 oz . pkg. raspberry jello
- 1 cup water
- 1 tbsp . cornstarch
Using the double boiler method (or microwave, if you so choose), melt the chocolate chips.
Once melted, slowly add it to a mixer blending the softened cream cheese and sugar.
Occasionally stop and scrape down the sides.
Once the chocolate has been fully incorporated pour it into a prepared pie crust.
Cover and refrigerate for 2 hours or until the chocolate has firmed up and set.
After the chocolate has set, layer the fresh raspberries over the chocolate.
Bring to boil one cup of water and whisk the cornstarch in until it has turned to thin glue-like/syrup consistency.
Pour it into a bowl with the powdered gelatin.
Whisk together until smooth and slowly add it over the raspberries, filling in all the nooks and crannies.
Return to the refrigerator and allow it to set; up to 2 hours.