Monday, January 28, 2008

Raspberry Pie

Ok, you asked for the recipe.  You will notice the great
difference of the picture of my pie and what the actual
pie should look like.  Now you can laugh, but the pie
tastes the same even if mine looks sooo different!  It
was my first attempt and I used all the ingredients they
said to.  I used the store-bought pie crust and it shrank
and the sides collapsed in the oven.  You just have to try
to attach the crust better than I did.  I did not grease the
pie dish maybe that would help it stay but even so it tastes
the same.  I just happened to fill the whole dish with the
filling and you could not tell that there was a crust there!
Next time I make it perhaps it will look prettier and I will take
a picture to show.  
Dazzle Berry Pie
1/2 package (15 oz) refrigerated pie crusts (one crust)
1 cup boiling water
1 package (3 oz) raspberry gelatin
1/3 cup seedless raspberry jam
2 sqares (1 oz each) semi-sweet chocolate for baking
1 container (8 oz) sour cream
1 container (8 oz) frozen whipped topping, thawed, divided
1/2 pint fresh raspberries (about 1 cup) divided
powdered sugar
1.  Preheat oven to 425 degrees F.  Let pie crst stand at room temperature 15 minutes.
Gently unfold onto lightly floured surface.  Roll to an 11-1/2 inch circle.
Place crust in deep dish pie plate, pressing dough into bottom and up sides.
Prick bottom and sides using pastry tool.  Bake 10-12 minutes or until golden brown.
Cool completely.
2.  Stir boiling water into gelatin.  Stir at least 2 minutes until completely dissolved.  
Add jam; stir until smooth.  Cool until gelatin begins to thicken.
3.  Place chocolate in microwavable bowl; microwave, uncovered, on HIGH 1-1/2 minutes,
stirring after each 20-second interval or until chocolate is melted and smooth.  
Pour chocolate into small resealable plastic food storage bag; twist top of bag
and secure.  Cut a small tip off of bag to allow chocolate to flow through.  Pipe chocolate
around top edge of pie crust.  Using remaining chocolate, pipe 8 heart-shaped 
decorations onto wax paper;  refrigerate 15 minutes or until set.
4.  Combine sour cream and 2 cups of the whipped topping.  Add gelatin mixture;
whisk until smooth.  Reserve 1/3 cup raspberries; set aside.  Sprinkle remaining
raspberries evenly over bottom of pie crust; pour filling over berries.  
Chill at least 3 hours or until set.
5. Fill Easy Accent Decorator (Pampered Chef) with remaining whipped topping.
Pipe 8 rosettes evenly around edge of pie.  Arrange chocolate heart decorations 
between rosettes.  Place reserved berries in center.  Lightly sprinkle pie with powdered
sugar.  Cut into wedges and serve.  Yield:  8 servings