Raspberry Recipes from Razzle
Raspberry Pie with Chocolate Recipe
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Raspberry Pie with Chocolate
Stir boiling water into gelatin in Small Batter
Bowl; stir at least 2 minutes until completely dissolved. Add jam;
stir until smooth. Cool until gelatin begins to thicken. Place
chocolate in a microwave safe bowl, uncovered and microwave on
high1- 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 corner of bag to allow chocolate to flow
through. Pipe chocolate around top edge of pie crust. Using
remaining chocolate, pipe eight heart-shaped decorations onto waxed
paper; refrigerate 15 minutes or until set. Combine sour cream and 2
cups of the whipped topping in a large bowl. 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. Fill a pastry bag
or decorator tool with remaining whipped topping and pipe eight
rosettes evenly around edge of pie.