Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Chocolate and raspberries naturally make for a wonderful combination, just like chocolate and any sort of fruit, it seems. But raspberries in particular meld so well with chocolate, providing bursts of sweet fruitiness that complement and enhance the deep, mellow flavor of cocoa, which makes the two such a brilliant pairing. In this recipe, the sour cream adds a lovely twinge of tartness.
This pie is fundamentally extremely simple and easy to make. It requires only a crust, into which a huge motley of raspberries is placed, over which chocolate cream is poured, and then the pie is ready for baking. But the end result is a delightful combination of chocolate and raspberries, enough to rival recipes that require far more time.
I have taken some inspiration for this recipe from Dutch Treats: Heirloom Recipes from Farmhouse Kitchens, by William Woys Weaver, although in reality, my version is dramatically different. I have altered certain ingredient amounts; I have changed the simple sour cream filling to one that also incorporates chocolate; I have changed certain flavorings, and I have used a different crust recipe. However, I still must give it credit to him for the idea for such a simple and delicious pie.
- 24 oz raspberries
- 12 oz sour cream
- 4 eggs
- 2 teaspoons vanilla
- 4 tablespoons cocoa powder
- 1 cup + 2 tablespoons sugar
- 1 1/2 cups flour
- 1 stick (8 tablespoons) butter
- 1/8 teaspoon salt
- 2 tablespoons ice water
- 2 tablespoons white wine
- The pie crust can be made a substantial period of time beforehand if desired. Combine together the flour, salt, butter, and 2 tablespoons of sugar in a food mill or blender and combine until it forms loose crumbs. Then add in the ice water and white wine and mix further until it is a smooth mixture but doesn't form a ball.
- Retire this from the food maker and refrigerate it for 1 hour, covered with plastic wrap. After one hour, either roll it out with a rolling pin or place it directly into the 10-inch pie dish and mold it to fit. After it is in the pie dish, refrigerate it for 20 minutes. Pierce the crust with a fork to allow air bubbles to escape while cooking. Then place it into the oven, preheated at 375°F, for 20 minutes, with the pie dish covered with tightly applied foil, so that it does not burn. Keep the tin foil on for the entire period. After it is removed from the oven, allow it to cool. At this stage, it will be ready for use or can be refrigerated for future utility.
- Beat the eggs until they are a pale light beige color, for several minutes. Add in the 1 cup sugar and salt, and beat to combine, then the vanilla. Add in the sour cream, then the cocoa powder, and make sure it is homogeneously combined and liquid.
- Place the raspberries into the pie crust, which should be cooled by now. Then pour the chocolate-sour cream mixture over it, and cover the berries with it.
- Place into the oven at 350 degrees Fahrenheit for 75 minutes, with a tin foil covering to prevent the top from burning. Reduce the heat to 325 and cook longer if your oven cooks hot. Allow to cool and refrigerate, then serve.
© 2018 Ryan Thomas