Chocolate Raspberry Pot Pies

Total Time:
1 hr 21 min
1 hr
1 min
20 min

10 to 12 servings

  • Crust:
  • 9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
  • 3/8 cup sugar
  • 1 egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon baking powder
  • Scant 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling
  • Filling:
  • 6 egg yolks
  • 4 eggs
  • 1/4 cup sugar
  • 18 ounces semisweet chocolate, melted
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
  • 1 cup raspberries
  • Whipped cream for serving, optional
  • Equipment:
  • 10 to 12 ramekins
  • Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.

  • Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.

  • Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

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