- 1 all-purpose flour
- 1/2 cup solid shortening (recommended: Crisco)
- 1/4 cup cold water
- Pinch salt
- 1 1/2 sticks of butter
- 1 1/2 cups powdered sugar
- 5 egg yolks
- 1/2 teaspoon peppermint flavoring
- 3 squares baking chocolate, melted and cooled
- 5 stiffly beaten egg whites
Cream cheese filling:
- 1/3 cup sifted powdered sugar
- 1 teaspoon vanilla
- 3 ounces cream cheese, softened
- 1 cup heavy whipped cream
Raspberry Filling: (you can substitute 1 cup of seedless raspberry jam):
- 1 1/2 tablespoons sugar
- 1 cup frozen raspberries
- 1/2 tablespoon cornstarch
Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
Preheat the oven to 475 degrees F.
Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
Cream Cheese Filling:
Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.
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