Dark Chocolate Raspberry Pie

Method

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a food processor pulse the graham cracker crumbs, sugar, butter, cinnamon and salt until everything is combined.

3. 3

   Press the graham cracker crumb mixture firmly into the bottom and sides of a 9 inch pie dish.

4. 4

   Bake in the oven for 10-11 minutes, until the pie crust is golden on the sides. Remove and let cool.

5. 5

   Put 6 oz. of fresh raspberries in a mesh strainer with a bowl under it and let sit for 1-2 hours. Once the raspberries start to get very soft press the raspberries through the mesh strainer to create a raspberry puree {the mesh strainer will catch the seeds}. Discard the seeds and set the raspberry puree to the side.

6. 6

   In a large pot whisk the corn starch, sugar, salt and dark chocolate baking powder. Slowly whisk in the milk and bring to a boil over medium heat, continuing to whisk the pudding while boiling until it becomes thick {this took me a few minutes}.

7. 7

   Slowly pour the milk mixture into the yolk mixture to temper it while continuing to whisk it. Return the mixture to the pot and cook over low heat for 3 more minutes.

8. 8

   Remove the pot from heat and whisk in the melted dark chocolate, vanilla and raspberry puree until the pudding becomes smooth.

9. 9

   Pour the pudding into the cooled graham cracker crust pie shell. Cover the top of the pie with plastic wrap to prevent a skin from forming and chill at least four hours before serving or overnight.

10. 10

    Garnish the pie with the 6 oz. of fresh raspberries and powdered sugar.