The pie came early and the post comes late.
I’m so happy for you, my Heidi Joy. And, happy birthday!!!!
You make me smile in every way.
And, I know you love rich, dark chocolate berry things ❤️ just like I love you!
Rich Red Berry Chocolate Silk Pie.
Rich Red Berry Chocolate Silk Pie
Crust:
8 Tbs. butter, COLD and cut into 1″ pieces
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water
Combine the butter, flour, cocoa, egg, and apple cider vinegar into the bowl of a food processor. Pulse until crumbly. Drizzle the ice water into the dough and continue to pulse somewhat wet, but still crumbly.
Transfer to parchment and form into a ball with your hands.
Cover with another layer of parchment and roll out into an 11″ round.
Transfer to a pie plate, tucking under the edges and then fluting with your first finger and thumb.
Refrigerate for several hours.
Once ready to bake, preheat the oven to 425 degrees. Fill the crust with pie weights and bake for about 25 minutes, until fragrant and crusty.
Cool completely.
Filling:
1 1/2 cups Quick Triple Berry Jam
4 Tbs. butter
12 oz. bittersweet chocolate chunks
1 cup powdered sugar
1 cup heavy cream
fresh strawberries, thinly sliced
fresh raspberries
Once the crust has cooled, layer the jam over the top.
Cool again for several hours.
Meanwhile, melt the butter in a medium pot over low heat. Add the chocolate and stir continuously. Once melted, stir in the powdered sugar and cream. Heat until smooth and creamy.
Pour over the chilled jam mixture and chill, again, for several hours to set.
Once cooled, top with sliced strawberries and fresh raspberries.
This is super rich and super delicious.
