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Berry Delish Guittard Chocolate Pie

Recipe By: Beth Campbell
Year Submitted: 2019
Winner First Place


Pastry Crust:
1 cups flour
1/2 cup shortening
1/4 cup cold water
Pinch of salt
1 ½ cups raspberry curd (see recipe below)

Raspberry Curd Recipe:
3 cups fresh or frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
3 egg yolks
1 teaspoon raspberry extract

Chocolate Filling Ingredients:
½ cup sugar
½ cup butter
6 ounces Guittard Organic 55% Semi-sweet chocolate wafers
1 teaspoon vanilla
Pinch of salt
3 egg yolks
1 cup heavy whipping cream, whipped
4 ounces cream cheese, softened


Pastry Crust:

Cut shortening into the flour until the particles are the size of small peas. Dissolve the salt into the ice cold water. Sprinkle in the water until the flour mixture is moistened. Gather the pastry into a ball and refrigerate overnight. Roll out on a floured surface. Fold the pastry into quarters, unfold and ease into the pie pan. Prick the bottom and sides of the crust with a fork. Bake at 425 degrees for 8-10 minutes or until crust is nicely browned. Cool completely.

Raspberry Curd Recipe:
Sieve raspberries through a strainer, pressing with the back of a spoon. Discard the seeds.
In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes and then cool the mixture completely.
Spread ½ cup of the raspberry curd over the baked pie crust. Keep the other cup of curd to cover the chocolate filling layer. Place plastic wrap on surface of curd. Cover and chill.

Chocolate Filling Ingredients:
Melt the chocolate, butter and sugar in a medium size saucepan. Blend in the salt and vanilla. In another bowl, beat the egg yolks and gradually blend in about a cup of the melted chocolate mixture into the egg yolks and add the rest of the egg yolks, making sure to completely whisk them into the chocolate mixture. Cook for another 3 minutes, take off the burner and cool completely. Beat the completely cooled chocolate mixture into the whipped cream, making sure you have completely blended it in. At first it will appear to be a bit curdled but continue beating until it is a smooth consistency. Add the soft cream cheese and continue beating until smooth. Put the chocolate mixture over the bottom raspberry curd covered pastry crust. Cool the pie for at least ½ hour. Cover the cooled chocolate pie layer with the remaining raspberry curd. Garnish with fresh whipped cream, raspberries and chocolate curls if desired.