Ingredients
- Crust:
- 1/2 c melted butter
- 2 T sugar
- 1/4 c flour
- 2 c finely crushed chocolate graham crackers
- 1/4 c pecan halves
- Fillings:
- 1 c black raspberry jam
- 3 eggs, room temp
- 1 1/2 c whipping cream, room temp
- 3/4 c sugar
- 1/2 c cocoa powder (Droste?)
- 1 t vanilla
- 1 pinch salt
- 1 c red raspberry jam
- 3 eggs, room temp
- 1 1/2 c whipping cream, room temp
- 3/4 c sugar
- 3 oz white chocolate, melted
- 1 t vanilla
- 1 pinch salt
Preparation
Step 1
Crust:
Preheat oven to 375. Line 13x9x2 baking pan with foil, extending foil over the edges of the pan. Finely grind pecans. In a medium bowl, combine crackers, flour, pecans, sugar, butter, and salt. Press crumb crust onto the bottom and slightly up sides of pan. Bake in a preheated oven about 10 min. Transfer to a wire rack to cool.
Pie:
Preheat oven to 425. Puree berries, then stain through a fine-sieve to remove seeds.
In a medium bowl, lightly beat the eggs, stir in the cream, sugar, vanilla, salt, and berry puree. Mix until thoroughly blended.
Pour the filling into the pie shell and bake for 10 min at 425. Reduce heat to 325 and bake for 35 min or until the filling juggles slightly in the center. Transfer the pie to a wire rack and cool completely. Cover with foil and refrigerate for at least 1 hour before serving.