WHITE CHOCOLATE & RED RASPBERRY PIE WITH CHOCOLATE GRAHAM CRUST
Ingredients
- 12 tablespoons unsalted butter, softened
- 3 1/2 cups Annie’s Chocolate Bunny Grahams crumbs
- 3/4 cup light brown sugar
- 2 cups white chocolate chips
- 4 tablespoons flour
- 5 tablespoons cornstarch
- 2 cups frozen raspberries
- ¼ cup water
- ½ cup caster sugar
- 9-12 white chocolate-covered pretzels
Preparation
1. Heat oven to 350°. Grease a 9-inch pie dish with 1 tablespoon of softened butter. Melt the remaining 11 tablespoons of butter.
2. In a medium bowl, combine the melted butter, cookie crumbs and light brown sugar until a buttery sheen covers all of the mealy bits. Scoop 2 ½ cups of cookie crumb mixture into the greased pie dish. Assemble the pie crust by patting the crumbs from the center out toward the sides of the dish, until the surface is coated evenly.
3. Pour the white chocolate chips into a medium microwave-safe bowl. Heat chips in the microwave for 30 seconds. Remove from the microwave and stir the chips to coax melting from the warmed chocolate. If all of the chips have not melted, heat for an additional 10 seconds. Stir to melt remaining chips. Depending on the strength of the microwave, the process may take up to a minute. Heat chips in 10-second intervals, stirring in between, until all have melted, taking care not to scald the chocolate.
4.Once all chips are melted, add 2 tablespoons of flour and 2 tablespoons of cornstarch and stir to combine. Using a spatula, dollop the chocolate mixture onto the crust and tenderly spread an even layer of chocolate over the bottom crust. Don’t fret if crumbs break away to dot the chocolate. It’s a lovely mess. Set aside to cool.
5. Meanwhile, in a small saucepan over a medium heat, stir together the raspberries and water until the thin layer of frost melts. Add remaining 2 tablespoons of flour, 3 tablespoons of cornstarch and caster sugar. Give all a thorough stirring until the raspberries release seeds and all is a thick, opaque jam, about 5 minutes. Lower heat if the jam sticks to the bottom. Remove from heat.
6. Scatter an even layer of the remaining cup of cookie crumbs over the white chocolate. Spoon the raspberry mixture over the crumb layer, mindfully spreading toward the edges to seal in the chocolate and crumb layers.
7. Bake pie in the oven for 25 minutes, until crust edges are toasted. Remove from oven and set on rack. Adorn with white chocolate pretzels in a pattern of your design. Cool for 25-30 minutes. Serve warm.
