The sharpness of the raspberries goes perfectly with the rich dark chocolate and the cream on top just balances everything out. It would be a great pie to serve after a dinner party, or if you didn't feel like making pastry you could easily put the filling into ramekins to make a pudding.
(adapted from Smitten Kitchen)
I used the pastry recipe from my mini pumpkin pies post.
For the pie filling:
2 heaped tablespoons of raspberry jam
150g fresh raspberries
70g plus 2 tablespoons sugar, divided
3 tablespoons cocoa powder
1/4 teaspoon salt
720ml whole milk
110g dark chocolate, finely chopped
250ml double cream
- Make your pastry according to the instructions here, but roll it out to cover one pie dish and chill for 30 minutes. Preheat the oven to 180 C/350 F and fill with foil and baking beans and bake for 25 minutes. Remove the foil and beans and bake for another 15 minutes. Let the pie shell cool completely.
- Spread the jam over the cooled pie base. Sprinkle the raspberries over but save 4 for the top of the pie, and crush into the jam with the back of a tablespoon.
- To make the chocolate pie filling, whisk together the corn flour, 70g sugar, cocoa powder and salt. Add the milk and whisk again. Bring the mix to the boil over a medium heat and as soon as it starts to thicken keep whisking for two minutes.
- Remove from the heat and add in the broken dark chocolate. Whisk until the chocolate has melted and the mixture is smooth.
- Pour into the pie shell, smooth out any bubbles on top and place a sheet of greaseproof paper or cling film over the top to stop a skin forming.
- Chill in the fridge for two hours. When you are ready to serve, add the remaining sugar to the double cream and beat until soft peaks form.
- Spoon the cream into the middle of the pie, top with the remaining 4 raspberries and finely grate a little extra dark chocolate over the top.