Raspberry Archives - Domestic Fits

Sometimes you make a mistake and it ends up being a really great thing. I wish I had a wise true life story about a mistake gone right, but I don’t. Not at the moment.

But this pie is a mistake gone right. I was trying to make chocolate whipped cream, but I wanted something more intense than cocoa powder. So I tried to melt some chocolate in heavey cream, and then chill it.

When I came back the next day, and it was one solid mass. The I tried to whip it (Into shape!) and it turned into this creamy non-whipped cream type of dense mousse. So I made a crust for it and a chocolate raspberry topping and it’s now a pie. Or it was a pie until I ate it.

It’s not a propper mousse, its a working-mom-still-wants-to-cook-from-scratch type of mousse.

I like it.

Super easy, fancy, still made from scratch, and impressive. Win, Win, Win.

Easy Chocolate Raspberry Mousse Pie

Filling:

2 cups heavy cream

2 3oz bars of semi-sweet chocolate

Crust:

2 cups chocolate wafer cookies (or chocolate teddy grahams or chocolate graham crackers)

1 stick unsalted butter, melted

1/4 cup white sugar

2 tbs brown sugar

Topping:

2 cups fresh or frozen raspberries

2oz 60% dark chocolate

1/3 cup sugar

In a large pot, add the cream and the chocolate. Stir over medium-low heat until all of the chocolate has melted and it resembles chocolate milk. Add to the bowl of a stand mixer and place the bowl in the refrigerator. Cover and chill until set, at least 6 hours. Filling can be made up to 2 days ahead of time.

Pre-heat oven to 350.

Put the chocolate wafer cookies, or chocolate graham crackers (NOT chocolate covered) into a food processor and process until crumbled. Add the sugars and the butter and process until it looks like wet sand. Add a bit more butter if it’s too dry. Press into a 9 inch pie pan. Press hard, using a measuring cup, a flat bottom coffee cup or anything you can to make sure and pack it into the pan really well. This will keep it from crumbling when you cut it into slices.

Bake for 10 minutes at 350 or until firm. Allow to cool.

Place the bowl of chilled chocolate cream on to the stand mixer and beat on high for 3-5 minutes or until fluffy. At this point, you can taste to see if you want it sweeter. I tend to favor less sweet desserts, and if you like yours supper sweet, add 1/4 cup sugar and beat until its incorporated into the mousse.

Add the chocolate mousse to the pie crust and spread out evenly, place in the fridge to chill.

In a pot over medium-high heat, add the topping ingredients. Stir until the raspberries and chocolate has melted, the raspberries have broken down, and the mixture has thickened. This will take longer if you are using frozen raspberries because the water content is higher. About 8-12 minutes. Pour the mixture over the mousse and chill until set, about 30 minutes.

I wrote another article for Honest Cooking. I wrote about this deep dish pie, because I love it so much. The crust is the best part, and making it deep dish adds more of the good stuff, oh, and the filling too. Also, deep dish pies are really impressive. They stand on their own, outside of a pie pan and look like a baked-goods force to be reckoned with. Next time you make a pie from scratch, forget the pie pan and reach for your spring form pan.

Deep Dish Raspberry Peach Pie:

For the Crust:

1 batch Perfect Pie Crust

For the Filling:

1/2 cup flour

2 tbs cornstarch

1/2 cup sugar

1 tsp salt

6 cups peaches: peeled, pitted and sliced

4 cups fresh raspberries

Once your pie dough is completed, chilled and ready to go, roll out one disk (about half of the total recipe) so that it will sit in your spring form pan with about a 1 inch overhang. Fold in half, then in half again to form a triangle. Gently move to the pan with the point of the triangle in the dead center.

Unfold and smooth any rips or tears with your fingers. Set in the fridge to chill until ready to use.

Preheat oven to 375.

In a separate bowl, add the flour, cornstarch, salt, and sugar, then whisk to combine.

Add the peaches and raspberries and toss to coat.

Add the fruit to the spring form pan that is now lined with pie dough. Roll out your remaining dough and place it on the top of the pie, using the same method to move as you did with your bottom dough layer. Using your fingers, squeeze the top and bottom layers of the crust together around the edge of the pan. Make a few slits in the top of the pie dough to release steam. If you want to cut out a shape, as shown below, do so prior to moving your dough.

Bake at 375 for 50-60 minutes or until the top is a golden brown.

Somehow, in the course of my very rushed Deep Dish photo shoot, my peach slices went missing.

I’m not entirely sure who’s belly they ended up in, but either way, a pretty healthy snack.

Raspberry

Easy Homemade Chocolate Raspberry Mousse pie

Raspberry Peach Deep Dish Pie