Raspberry and White Chocolate Pie
- prep time30 min
- total time 70 min
- serves 6
Bring this pie out as a treat for the eyes and mouth.Difficulty Level: Moderate
Resting time: 3 to 4 hours
2 ¼ cup (560 ml) flour
1 pinch of salt
½ cup (125 ml) sugar
¾ cup (180 ml) unsalted butter, chilled and cubed
4 egg yolks
1 Tbsp (15 ml) ice water or 35% cream
1 Tbsp (15 ml) lemon juiceFilling
¾ cup (180 ml) 35% cream
4 oz (120 g) white chocolate, chopped
1 egg, lightly beaten
1 ½ cup (375 ml) fresh raspberries
1 handful White chocolate shavings
1. Place the flour, salt and sugar in a food processor and pulse for a few seconds.
2. Add the butter and pulse until the mixture resembles coarse cornmeal.
3. Add the egg yolks, water or cream and lemon juice.
4. Pulse until the mixture begins to form a ball.
5. Remove the dough from the food processor. Shape into a disk.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Pat the dough into a 9-inch (23 cm) pie pan. Refrigerate for another 30 minutes.
8. With the rack in the lowest position, preheat the oven to 375°F (190°C).
9. Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place.
10. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.Filling
1. Preheat the oven to 325°F (170°C).
2. In a saucepan over low heat, gently melt the chocolate in the cream.
3. Lightly beat the egg using an electric mixer on lowest speed.
4. While beating, slowly add the chocolate mixture, taking care not to incorporate air into the mixture. Beat for 15 seconds more.
5. Arrange 1 cup (250 ml) raspberries on the pie crust with their pointed ends facing up.
6. Gently pour the filling over the berries without covering them completely.
7. Bake until the centre is firm, 30 to 35 minutes.
8. Let stand at room temperature for 3 to 4 hours.
9. Just before serving, garnish with white chocolate shavings and the remaining raspberries. Best if served the same day.