Blueberries and Red Raspberries are only in season together for a short time in June (chocolate is in season forever….). Richmond restaurant developer Marie Carter shared this recipe during a recent appearance on Virginia This Morning. It is sure to dominate in the Best Dessert category.
Crust
- 1½ C Chocolate Graham Crackers (crushed)
- 1/4 C Butter (melted)
Filling
- 1/2 C Butter
- 1 C Milk Chocolate Morsels
- ½ C Brown Sugar
- ½ C White Sugar
- 2 Eggs
- 1 t. Vanilla
- ½ C Flour
- ¾ C Red Raspberries (fresh), lightly mashed
- ½ C Blueberries (fresh), lightly mashed
Preheat the oven to 325 degrees.
To prepare the crust, combine the crushed cookies and melted butter in a medium bowl. Press into a pie plate. Bake for 10 minutes.
Combine the butter and chocolate in the top of a double boiler and heat over hot water until melted, stirring occasionally. Remove from heat and slowly stir in the sugar. In a small bowl, beat the eggs with a fork. Add two tablespoons of the chocolate mixture to the eggs and stir rapidly until well combined. Then, gradually whisk the egg mixture into the chocolate until completely combined. (This technique is called “tempering” and it helps prevent the eggs from cooking when added to a heated mixture.) Add the vanilla. Stir in the flour and mashed berries. Pour the chocolate-berry mixture into the prepared pie shell. Bake for 45 minutes.
To serve, pour a bit of heavy cream on a dessert plate. Set a slice of pie on the cream and sprinkle some whole raspberries and blueberries on the plate, and top with chocolate shavings.
