Raspberry Smash Chocolate Pie

I made another pie! I love pie. I'm so pleased with this recipe although I'm never any good at pie edges so forgive the rustic look and focus on the awesome chocolatey filling instead. I've struggled to come up with recipes I felt were good enough the last couple of weeks but this just popped into my head the other day and I knew it would be good enough. A layer of raspberry jam topped with crushed fresh raspberries and a chocolate pudding filling? Yes please! Plus some softly whipped cream on top? Mmhmm.
I'm so fussy about whipping cream. I think it can be really easy to overdo and then it starts to look grainy and stiff. I like to get it to the point where it's like clouds in soft peaks. Is it possible to ramble on about whipped cream? Apparently so.

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.
Last weekend gave us the nicest weather and this weekend has just been grey and miserable but it's nice to be tucked up inside, feeling cosy and eating pie. I'm also looking at holidays at the same time. I'm dreaming of a pool and a beach and some sunshine. It's been so long since I went on a beachy holiday. I hope you all have somewhere nice planned for the next few months. We'll hopefully be going back to Wales again next time the sun decides to shine upon this little island.
Raspberry Smash Chocolate Pie
(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
30g cornflour
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
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat and add in the broken dark chocolate. Whisk until the chocolate has melted and the mixture is smooth.
  5. 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.
  6. 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.
  7. 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.