This week, the Sunday bake is a bit early, as we are going on a trip tomorrow. This time I experimented with pie filling. What I came up with is a combination of nice, creamy raspberry, mixed with gooey white chocolate!
The pie crust is the same as here, in the Creamy Apricot Pie, so I will only elaborate on the filling itself. You are going to need:
- 200 g fresh raspberries
- 30 g cane sugar
- 3 small eggs
- 100 ml heavy cream, divided
- 80 g white chocolate
Mix the raspberries with sugar in a saucepan and bring to a boil while stirring constantly. Cook for a minute or two and let it cool.
Preheat your oven to 160°C.
Roll out the dough and put it into a pie tin of 26 cm diameter. As I mentioned before, the dough is fairly greasy, so if you have a non-stick tin, you don´t need to grease it or line it with baking paper. Prick it very well with a fork and bake it for about 15 minutes until the edges start to brown.
Mix the eggs with 2/3 of the cream and then add the raspberries. Let the chocolate melt in the remaining cream. Pour the raspberry mixture over the pie crust and spoon the melted chocolate on top of it. Don´t attempt to create a pattern with the white chocolate, as it will sink immediately anyway, but try not to lump it in one place either 🙂
Return the pie to the oven for about 25 minutes, until the filling is nicely set.
After baking, leave it to cool for a bit and refrigerate very well before serving, ideally overnight. Enjoy!
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