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RASPBERRY CHOCOLATE PIE

Type of Recipe: Pies and Cobblers

Difficulty: Complex

List of Ingredients:
3 egg whites
Nonstick spray coating
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
2 3/4 cups skim milk
2 (3.8-ounce) packages chocolate
fat free instant pudding/pie filing
1 tablespoon instant coffee granules or espresso powder
1/3 cup frozen whipped dessert topping, thawed
Fresh raspberries
2 tablespoons toasted slivered almonds

Directions:
Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Spray a 9-inch pie plate with nonstick coating; set aside.
For meringue, add cream of tartar and salt to egg whites. Beat with electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved, about 7 minutes. Spoon into prepared pie plate and spread evenly, building up the sides to about 1 inch above the rim of the pie plate.
Bake in a 300 degree oven for 45 minutes. Turn oven off. Let shell stand in oven, with door closed, for at least 1 hour. Remove from oven. Cool completely.
Place milk, pie filling and coffee granules or espresso powder in a large mixing bowl. Beat on low speed with an electric mixer for 1 minute. Let stand for 5 minutes. Transfer to cooled meringue crust, gently spreading to fill the crust. Chill 1/2 to 1 hour. When ready to serve, top with whipped dessert topping and fresh raspberries, if desired. Sprinkle almonds over top. Makes 10 servings.

Source:
Lakeview Farms, a NABGA member farm in Chesterfield, MO. Visit www.lakeview-farms.com.

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