Dark Chocolate Raspberry Glacier Pie 

Ingredients

Crust

  • 2 cups all-purpose flour (slightly tossed with fork in bag, gently scooped & leveled, but not sifted)
  • 1 cup Soft-As-Silk cake flour
  • 1/2 tsp Kosher salt
  • 1/2 cup Crisco butter flavoried vegetable shortening, chilled
  • 1/2 cup butter or lard, chilled
  • 3 Tbsp sugar
  • 1 Tbsp cider vinegar
  • 1 large egg (beaten)
  • 1/3 cup ice water

Chocolate Raspberry Custard Layer

  • egg white, lightly beaten, plus 4 large eggs
  • 1 cup International Delight Chocolate Raspberry coffee creamer**
  • 2 cups heavy cream
  • 3/4 cup  sugar
  • 1/4 tsp salt
  • 1 1/2 tsp pure Watkins vanilla extract
  • 1 tsp Watkins raspberry extract
  • 12 oz. Hershey's Special Dark Chocolate chips (melted)

Dark Chocolate Ganache

  • 1 cup heavy cream
  • 6 ounces (1/2 bag) Hershey's semi-sweet or special dark chocolate chips

Raspberry Topping & Glaze

  • 2-3 pints fresh raspberries
  • 1/4 cup raspberry seedless jam
  • 1 Tbsp water

Temperature: 350 ° F

Instructions

1st Place Crisco Classic Chocolate
CRUST:
After measuring, sift flour, sugar and salt; Cut in shortening & butter until coarse (pea sized bits with pastry blender). Mix vinegar, beaten egg and ice water in a small bowl, then add liquid to flour bits until just dampened, mixing with fork. Divide. Place on wide plastic wrap and gather into ball from the outside corners. Chill for at least 30 minutes. Roll out between two layers of wide plastic wrap and fit into 9 inch (deep dish) glass pie pan. Flute with fork or fingers. Chill for 30 minutes or freeze 15 minutes. This recipe will make enough for one large 9? deep dish pie with cutouts or one 9? double crust pie. Bake in a pre-heated 350 degree oven for 20-22 minutes until slightly browned. Then add custard filling and continue baking 40-45 minutes as listed below.

Chocolate Raspberry Custard Layer:
In a heavy saucepan combine the creamer and cream and heat until mixture just comes to a simmer. Whisk the 4 large eggs, 3/4 cup of the sugar, salt and vanilla together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk to blend. ** If you can?t find Chocolate Raspberry creamer, substitute French Vanilla creamer instead.
Transfer custard mixture to the blind-baked pie shell and bake at 350 degrees until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.

Dark Chocolate Ganache:
Heat cream in a saucepan over medium heat until hot, but not boiling. Remove pan from heat and stir in chocolate chips. Let rest for 7-10 minutes and then stir until smooth. Allow ganache to cool to room temperature; then stir again until smooth and pour over cooled custard.

Raspberry Topping & Glaze:
In small saucepan, simmer the jam and water for five minutes, but do not boil. Remove from heat and cool. Brush raspberries with glaze and arrange berries upright on top of ganache. Refrigerate over-night.