Recipe courtesy of Beth Campbell
Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 445
- Total Fat
- 35
- Saturated Fat
- 17
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 5
- Cholesterol
- 124
- Sodium
- 77
- Total: 4 hr 35 min
- Prep: 50 min
- Inactive: 3 hr 30 min
- Cook: 15 min
Ingredients
Pastry Crust:
1 all-purpose flour
1/2 cup solid shortening (recommended: Crisco)
1/4 cup cold water
Pinch salt
Chocolate Filling:
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
Directions
- Crust:
- 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.
- Chocolate Filling:
- 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.
- Raspberry Filling
- 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.