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Deep in the Heart of Texas Pie

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Submitted by: Amber Leigh

 

This pie will get to the bottom of any heart. Fresh raspberries and rich chocolate come together for this delicious dessert.
 

Ingredients

  • 1 cup raspberry preserves
  • 1 1/2 cartons fresh raspberries
  • Crust:
  • 1 1/2 cup flour
  • 1/3 tsp salt
  • 1/2 cup Crisco
  • 3/4 cup water
  • Chocolate Creme Filling:
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 4 egg yolks, slightly beaten
  • 1 tablespoon vanilla extract
  • 2 oz melted semi-sweet chocolate
  • 3/4 cup milk chocolate chips, unmelted

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Method

Bake pie shell at 475 degrees for 8-10 minutes. When finished, set aside for cooling. After 5-7 minutes, spread 1/2 cup raspberry preserves over the bottom layer of the baked crust. Then, add large heart shaped cookie cutter into the center of the pie and spray outside of cookie cutter with cooking spray. Stir together sugar, cornstarch and salt in a medium saucepan. Add milk and egg yolks, continue to stir. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat and stir in semi-sweet chocolate, milk chocolate chips and vanilla extract. Hold down cookie cutter and pour the mixture immediately into the baked pie shell. Press plastic wrap onto filling. Chill pie thoroughly for at least 2 hours. Once cooled completely, carefully pull out cookie cutter and pour fresh raspberries mixed with rest of raspberry preservatives into the center of the pie. Serve with whipped cream dollops and fresh raspberries on top if desired. For crust, mix all of the ingredients, except the water, and form a ball. Add a little water at a time and mash with a fork until gummy. Divide dough in half and set the other half aside, you won't use it.

 

Notes:

 

Number of Servings: 8-12 slices

 

Submitted by: Amber Leigh ()

 

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