Chocolate Raspberry Pie

Treat for the eyes and mouth...chocolate raspberry pie. Its a joy to serve this pie on the dinner table after a great saturday dinner. Creamy chocolate filling with tart raspberries sitting on buttery flaky pastry, hmmmmmmmmm...i'm drooling


Ingredients

1 cup all purpose flour
1/3 cup confectioners sugar
1/2 cup cold butter (diced)
1/8 tsp salt


Methods

For the crust

Lightly butter an 9 inch tart pan with removable bottom

In a large bowl, combine flour,salt and sugar. Mix well. Add in the diced butter and with your fingers crumble the butter to combine with flour until the pastry starts to come together.

Transfer the pastry to the prepared pan and evenly press the pastry onto the bottom and up sides of the pan. Pierce the bottom of the crust with fork to prevent puffing.Cover and refrigerate the crust for 15 minutes.

Preheat oven to 440 F or 220 Cel. Bake the crust in the center rack of the oven for 15 minutes. Remove from oven and let the crust cool

For the filling

1 1/2 cups chocolate chips
1 tsp vanilla essence
1/2 cup confectioners sugar
1 cup cream
1/2 cup raspberry jam
1 pint fresh raspberries

In a microwave melt the chocolate chips,cream and confectioners sugar for 1 1/2 to 2 minutes uncovered. Stir it once every minute during heating. Once chocolate and sugar well melted, remove from microwave and add in vanilla essence and raspberry jam and stir well

Spread the mixture into the chilled pie crust and bake at a center rack of the oven at 320 F or 160 Cel for 10-15 minutes.Remove from oven and cool on a wire rack for 10 minutes

Garnish with fresh raspberries and serve