Cinnamon Raisin Chocolate Pecan Cream Pie

I needed a “thank you” gift. – More than just a card, a “thank you pie,” to be precise.

The Wine Gallery does SO very much for me, I simply had to reciprocate.

And, my method of love, adoration, and appreciation, always comes in the form of food.

 

Some like chocolate, and some prefer cinnamon-raisin goodness. Everyone adores whipped cream. Thus, we have it all – right here.

Cinnamon Raisin Chocolate Pecan Cream Pie 

Crust:
8 Tbs. butter, ice cold and cubed into 1″ squares
1 large egg
2 cups all-purpose flour
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water
1 cup tri-colored jumbo raisins
1 tsp. ground cinnamon

 

Preheat the oven to 425 degrees.

 

In a food processor, pulse together the butter, egg, flour, and vinegar until crumbly. 

 

Drizzle in the cold water and pulse again until beady.

Once the dough begins to “stick,” pulse in the raisins and cinnamon until a dough mound forms.

 

Transfer the mound to parchment. 

 

Top with another layer of parchment and roll out to an 11″ round.

 

Transfer to a deep-dish pie plate.

 

Line with pie beads and bake for 15-20 minutes, until the shell begins to brown on the edges.

 

Cool.

 

Chocolate Ganache Pecan Layer:
20 oz. dark chocolate chunks
1/2-3/4 cup heavy cream
1 cup pecans, chopped

 

Over VERY low heat, melt together the chocolate and cream, continuously stirring until smooth.

Slather over the cooled pie crust and then top with the chopped nuts.

 

Whipped Cream Topping:
3 cups heavy whipping cream
3/4 cup cane sugar
1 tsp. vanilla extract
1/4 tsp. unsweetened cocoa
1/8 tsp. ground cinnamon

 

Once the chocolate ganache has set (chill for an hour or so), beat together the cream, sugar, and vanilla until stiff – about 15 minutes.

Spread over the top of the chocolate and pecans.

 

Combine the cocoa and cinnamon in a sieve. 

 

Dust over the cream peaks.

 

Store chilled. Or eat it all!