Dark Chocolate Raspberry Cream Pie
A 9-inch baked, cooled pie shell [or a graham cracker crust]
Chocolate Layer
Combine and cook over very low heat:
1 cup milk or cream or half milk and half cream [I used half heavy whipping cream and half soy milk]
3 to 4 ounces grated chocolate [the recipe calls for sweet chocolate, but I chose to use Hershey's dark chocolate chips]
(1 tablespoon sugar) [I omitted, to avoid too-sweet pie]
Cook and stir these ingredients until they are blended and the milk is scalded [begins to bubble around the edges]. Remove from heat. Beat in:
3 lightly beaten egg yolks
1/2 teaspoon vanilla or grated rind of 1/2 orange [I used vanilla]
Return to heat and bring almost to a boil, until mixture begins to thicken. Allow to cool.
Raspberry Layer
Combine and stir well:
5 to 6 ounces (half a carton) frozen, sweetened raspberries [I used Albertson's brand red raspberries in syrup]
About 1 tablespoon cornstarch
Cook over low/medium heat until mixture begins to boil; allow to simmer for several minutes, until mixture begins to thicken. Allow to cool.
Or substitute raspberries with any other berries, combined with sugar and cornstarch, and cooked until mixture thickens.
Spoon chocolate filling into pie. Spread raspberry filling across chocolate. Top with a layer of whipped cream. Chill for several hours.
