A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell.Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.
Ingredients:Chocolate Graham Cracker Crumbs - 1 ½ cups
Sugar - 1 Tbsp
Melted Butter - ½ Cup
Semisweet Chocolate Chips - 1 ¼ cup
Heavy Cream - 1 cup
Salt - ¼ tsp of
Fresh Raspberries - About 3 cups
1) Preheat the oven to 350 degrees. Spray a 9” tart pan with non stick cooking spray and set aside.
2) In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes.
3) Bake it at 350 degrees for about 10 minutes. Let it cool completely.
4) Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the solids.
5) Place the chocolate chips in a bowl and set aside. Place the heavy cream in a small sauce pan and bring it to a simmer.
6) Pour the heavy cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and salt.
7) Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so.