Raspberry Chocolate Silk Pie Extravaganza

Recipe Collection: Dessert

Raspberry Chocolate Silk Pie Extravaganza satisfies your sweet tooth with a luscious blend of rich chocolate and tart raspberry, creating a perfect balance of flavors. With a buttery crust and topped with fresh raspberries and mint, it’s an impressive treat for any gathering. Ideal for those avoiding eggs, dairy, and gluten, this American classic is versatile enough for celebrations or casual dinners. Easily find this recipe on easyChef Pro, where you can enjoy personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe today and elevate your dessert game!

Overview

Indulge in a luxurious dessert with this Decadent Raspberry Chocolate Silk Pie. This pie combines the rich, velvety texture of a classic French silk pie with a refreshing raspberry twist. Topped with fresh raspberries, mint leaves, and a dollop of whipped cream, it's a show-stopping dessert perfect for any occasion.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 10 hours

Ingredients

• 1 Cup all-purpose flour
• 0.5 Teaspoon (tsp) salt
• 0.33 Cup shortening
• 2 Tablespoons (tbsp) egg, whisked
• 1 Tablespoon (tbsp) water
• 1 Teaspoon (tsp) lemon juice
• 3 Ounces (oz) semisweet chocolate, melted
• 0.75 Cups butter, softened
• 1 Cup white sugar
• 0.5 Teaspoon (tsp) vanilla extract
• 3 Whole eggs
• 0.33 Cup seedless raspberry jam
• 1 Pinch fresh raspberries, to taste
• 1 Pinch fresh mint leaves, torn
• 1 Pinch whipped topping, to taste

Steps

1. Prepare the Crust: In a mixing bowl, combine flour and salt. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs. In a separate bowl, mix whisked egg, water, and lemon juice. Sprinkle this over the flour mixture and gently toss with a fork until moistened. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
2. Roll and Shape the Crust: Roll out the dough to fit a 9-inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1-inch overhang. Fold the extra dough under itself and crimp the edges decoratively. Chill the pastry-filled pie pan for at least 20 minutes to prevent shrinkage.
3. Blind Bake the Crust: Preheat the oven to 400°F (205°C). Line the pastry with a double layer of aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes until the edge is golden. Remove the foil and weights, then bake for an additional 5 minutes until the crust is set. Cool completely.
4. Prepare the Filling: Melt the chocolate in a double boiler and let it cool to room temperature while remaining fluid. Beat the softened butter with an electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Blend in the cooled chocolate and vanilla extract. Add eggs one at a time, beating on high speed for 2 minutes after each addition, ensuring the mixture is smooth and creamy.
5. Assemble the Pie: Spread a thin layer of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling over the jam, smoothing the surface. Refrigerate the pie overnight to set.
6. Garnish and Serve: Before serving, top each slice with a dollop of whipped topping, three fresh raspberries, and a mint leaf for a refreshing finish. Enjoy your Decadent Raspberry Chocolate Silk Pie!

Enjoy your homemade Raspberry Chocolate Silk Pie Extravaganza!