Description
The yummiest pie ever! This recipe is not hard, it’s just time consuming. But for a special occasion it is worth it.
Ingredients
Scale
- 2 (8-9 inch) baked pie crusts, or graham cracker crusts
- 4 oz unsweetened baking chocolate
- 12 oz+ fresh raspberries (plus more for decorating…I bought 2 (12 oz) containers and had plenty to bake with and plenty to eat)
- 1 (14 oz) can Eagle Brand Chocolate Flavored Sweetened Condensed Milk
- 1 Tbsp cornstarch
- 1 cup butter (2 sticks)
- 1 cup white sugar
- 1 tsp vanilla
- 4 whole eggs
- 1 pint heavy whipping cream
- 1 Tbsp powdered sugar
- 1 tsp vanilla
Instructions
- In a microwave safe bowl place the unsweetened baking chocolate. Microwave on high for 45 seconds. Stir. Microwave for 30 more seconds. Stir. If it’s not totally melted, heat for 15 more
seconds. Stir until smooth. Set aside and let cool. - Place 12 oz of fresh raspberries into saucepan and crush with a potato masher or a fork. Add in 1/2 of the can of sweetened condensed milk and 1 Tbsp cornstarch. Heat over medium high heat and
stir until thickened. It took me about 4 minutes. Set aside and let cool. - In a stand mixer, add butter, the rest of the can of sweetened condensed milk, 1 cup of sugar, the cooled melted chocolate and 1 tsp of vanilla. Add in one egg and mix on medium speed for 5
minutes. Add in another egg and mix for 5 more minutes. Do this again and again until all the eggs are mixed it. It will be a total of 20 minutes of mixing. - Divide the raspberry mixture into the 2 pie pans evenly. Use a spatula to spread it evenly onto the bottom of the pie crust.
- Now scrape the chocolate mixture out of the mixer and spread evenly into the 2 pies. Refrigerate for 3 hours, until set.
- Make whipped cream topping by mixing cold whipping cream, powdered sugar and vanilla until thick. I use a mixer with the whisk attachment for this.
- Spread the whipped cream on top of the pies and then decorate the top of the pies with the extra raspberries.
- Refrigerate or slice and serve immediately.
Notes
*This recipe does contain raw eggs. Raw eggs always pose the risk for salmonella so make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. Pregnant people, older folks and people with compromised immune systems are at a higher risk for getting salmonella.