Triple Layer Chocolate Cream Pie with Raspberry Sauce

Triple Layer Chocolate Pie with Raspberry Sauce (for Valentine’s Day)

Graham Cracker Crust:

·         1 ½ cups finely crushed graham crackers (1 sleeve)

·         2 tablespoons granulated sugar

·         ½ teaspoon Kosher salt

·         4 tablespoons unsalted butter, melted

Chocolate Ganache:

·         4 ounces bittersweet chocolate, finely chopped

·         4 ounces heavy whipping cream

·         ¼ cup white chocolate chips

Chocolate Cream Filling:

·         3 tablespoons unsweetened cocoa powder

·         1/3 cup granulated sugar

·         1/4 cup cornstarch

·         1/4 teaspoon salt

·         2 cups skim milk

·         1 cup whole milk, heavy cream or half 'n' half

·         4 ounces bittersweet chocolate, finely chopped

·         2 tablespoons cold unsalted butter

·         1 teaspoon vanilla

Chocolate Whipped Cream:

·         1 ½ cups heavy whipping cream

·         2 tablespoons unsweetened cocoa powder, sifted to remove any lumps

·         4 tablespoons powdered sugar

Raspberry Sauce:

·         8 ounces fresh (when in season) or frozen raspberries, thawed

·         2 tablespoons water

·         1 teaspoon lemon juice

·         2 tablespoons granulated sugar

Bake the Crust:

Preheat the oven to 350.  In a deep-dish pie pan, combine the graham cracker crumbs, sugar and salt.  Drizzle with the melted butter and toss with a fork to moisten.  Press the crumbs evenly in the bottom and up the sides of the pan.  Bake for 10 minutes, then set aside and cool completely on a wire rack.

Prepare the Ganache:

Place the chopped bittersweet chocolate in a bowl.  In a saucepan, warm the cream over medium low heat just until it starts to bubble around the edges.  Pour the hot cream over the chopped chocolate; let stand for 3 minutes then stir with a spatula until smooth.  Spread the ganache over the cooled crust; sprinkle with the white chocolate chips.  Set in the refrigerator.

Prepare the Filling and Chill Pie:

In a medium saucepan, combine the cocoa powder, sugar, corn starch and salt.  Gradually whisk in the 3 cups milk/cream.  Set the pan over medium heat and slowly bring to a boil, while whisking constantly.  Once you see it start to boil, cook for two minutes, continuing to whisk constantly, as mixture thickens.  Remove from the heat and whisk in the chopped chocolate, butter and vanilla until smooth and creamy.

Pour into the prepared crust over the ganache layer.  Smooth out the top, and cover with plastic wrap, with the plastic resting against the surface of the pudding to prevent a skin from forming.  Chill pie thoroughly for 3-4 hours, or overnight, until set.

Make the Chocolate Whipped Cream:

Pour the whipping cream into a bowl and whip with an electric mixer until it begins to thicken.  Sprinkle the cocoa powder and powdered sugar over the cream and continue whipping until medium to firm peaks form.  Cover and refrigerate until ready to serve.

Make the Raspberry Sauce:

In a blender or food processor, puree the raspberries, water and lemon juice until smooth.  Pour through a mesh strainer and discard the seeds.  Pour juice into a small saucepan and stir in the sugar.  Bring to a boil over medium heat, then reduce to a simmer and simmer until slightly reduced and thick enough to coat a spoon.  Chill until ready to serve.

Garnish the Pie:

Before serving, swirl the chocolate whipped cream over the pie.  If desired, garnish with chocolate curls or sprinkles.  Serve each slice with a drizzle of the raspberry sauce.

Yields 8-10 slices.

Recipe from Curly Girl Kitchen