Raspberry Chocolate Mint Ribbon Pie-2003 1St Place Other
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
60
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Water (cold)1 pinch
Salt1.5 sticks
Butter (of)1 cup
Powdered Sugar (sifted)1 tsp
Peppermint Flavor (ing)1 tsp
Vanilla1 cup
Whipped Cream (heavy)1.5 tbsps
Sugar1 cup
Frozen Raspberries1 tbsp
CornstarchDirections:
1
Crust: Cut shortening into salt and flour until mixture is pea-sized pieces
2
Add cold water slowly until mixture forms a ball
3
Refrigerate several hours or overnight
4
Preheat the oven to 475 degrees F
5
Roll out on a floured board
6
Put in pie pan
7
Prick crust on bottom of pan with a fork
8
Bake for 8 to10 minutes until light brown
9
Cool
10
Chocolate Filling: In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy
11
Add the egg yolks, 1 at a time, beating after each addition
12
Add the peppermint and melted chocolate and mix until combined
13
Beat the egg whites in a separate mixer until they hold stiff peaks
14
Gently fold the whites into the butter mixture
15
Cream Cheese Filling: Mix together powdered sugar, vanilla and cream cheese
16
Fold in whipped cream until smooth
17
Raspberry Filling Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out
18
Return to heat and add sugar and cornstarch
19
Boil over medium heat
20
Spread 1/2 of the raspberry filling into baked pie shell gently
21
Spread 1/2 of the chocolate filling over that and chill
22
Spread 1/2 the cream cheese filling over the chocolate filling
23
Repeat the layers