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raspberry pie recipe for valentine's day

★★★★★ 5
a recipe by
Mary Wright
San Francisco, CA

Jane Austen had it right. The attraction of opposites is thrilling. Think about it. When couples start the movie feuding, we know they are the ones destined for passion. Darcy and Elizabeth. Rhett and Scarlett. Harry and Sally. Raspberry Romance Pie sends two opposite tastes and textures on a honeymoon of chocolate bliss. Tart, juicy raspberries drizzled in melted dark chocolate lie in a bed of creamy vanilla custard. The custard floats over a shortcrust lathered in raspberry jam. Come visit Mary and Julie, at -- Two Women Dish on Pie.

Blue Ribbon Recipe

What a pretty dessert this raspberry pie is. It has a unique mixture of vanilla, tart, and sweet flavors. Tart jam is spread across the flaky pie crust. Then, the raspberry jam is covered with a silky vanilla custard and topped with fresh raspberries. Drizzling dark chocolate on top creates a combination of flavors that'll make your taste buds swoon with every bite. This raspberry pie is just rich enough without being too heavy. A great dessert to share with your sweetheart.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 8
prep time 2 Hr 40 Min
cook time 20 Min
method Bake

Ingredients For raspberry pie recipe for valentine's day

  • 1
    blind-baked pie shell
  • 1/2 c
    raspberry preserves
  • 1 Tbsp
    corn starch
  • 2/3 c
  • 4 Tbsp
    corn starch
  • 1/4 tsp
  • 2-1/2 c
  • 3 lg
    egg yolks, lightly beaten in a separate bowl
  • 1 Tbsp
  • 1 tsp
    vanilla extract
  • 1 pt
    fresh raspberries, washed, dried
  • 1/2 c
    semi-sweet chocolate chips
  • 3 Tbsp
    shortening (solid, not oil)

How To Make raspberry pie recipe for valentine's day

  • Heat preserves in a saucepan.
    Blind bake your pie shell according to directions. In a small, heavy-bottomed saucepan, heat the preserves until the jam part becomes liquid.
  • Add corn starch to the heated preserves.
    Mix in corn starch.
  • Preserves spread over the bottom of a baked crust.
    When thickened slightly, spread into the bottom of the blind-baked, cooled pie shell. Set aside. Allow preserves to gel. They will be tacky to the touch.
  • Cream filling ingredients measured and on the stove.
    For the cream pie filling, line up premeasured ingredients next to the stove.
  • Whisk dry ingredients in a saucepan.
    In a medium-sized heavy-bottomed saucepan, whisk dry ingredients.
  • Whisking in the milk.
    Add milk, whisking to make sure all dry ingredients are dissolved. Place saucepan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
  • Ladling milk into the eggs.
    Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
  • Adding eggs back to the hot milk.
    Once mixed, add back to the milk mixture.
  • Bringing mixture back to a boil.
    Return to the stove. Boil for one minute, stirring constantly. Remove from flame.
  • Add butter and vanilla extract to the milk mixture.
    Add butter and vanilla extract. Stir until mixed.
  • Slightly cooled mixture poured over the pie crust.
    Allow the mixture to become tepid. Pour carefully over the preserve-coated pie shell. Make sure not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
  • Raspberries lined up on top of the pie.
    For the topping, cover the top of the pie filling with raspberries, pointed side up, in rows.
  • Melting chocolate and shortening.
    Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
  • Drizzle chocolate over the raspberries.
    Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the raspberries in a pretty pattern. Allow the pie to "set" for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.

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