Saturday, August 1, 2009

Black Bottom Berry Pie

.What is better than chocolate and raspberries??!!! Shauna had put this recipe in the family cookbook, and I wanted to remind everyone how fabulous it is since it is raspberry season. It is one of our family's summer favorites.
Black Bottom Berry Pie
1 prepared Keebler Shortbread pie crust
8 oz good quality milk chocolate pieces
3 Tbsp milk
12 oz. cream cheese, softened
1/3 cup powdered sugar
Fresh strawberries or raspberries
1/4 cup seedless raspberry jam
2 oz. semi-sweet chocolate, melted (for garnish)
.Melt chocolate with milk in microwave (I do 1 minute, then do 20 second intervals at 50% power). Stir until chocolate is well incorporated and smooth. Pour into the Shortbread pie crust and chill until firm (about 1 hour). Beat softened cream cheese and powdered sugar until smooth. Evenly coat the chocolate layer. Place washed berries, stem side down close together, on the cream cheese layer. Warm the seedless jam in the microwave and drizzle over the fruit. As a garnish, melt the semi-sweet chocolate and drizzle over fruit in thin threads. (you can use a zip-lock bag then cut the very tip off of one of the corners if you don't have a piping bag) Chill pie for 2 hours to give it time to firm up. (You can use Guitard Chocolate Chips 1 1/2 cups for the bottom layer..they melt very smooth. You can't get them in Vegas though. I always stock up when I go to Utah at Maceys.)

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