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Categories:
ground butter semi-sweet chocolate chips heavy cream sugar unflavored gelatin orange juice chocolate curls
Viewed: 35 - Published at: 3 years agoIngredients
- 36 gingersnaps, finely ground (about 1 1/2 c)
- 6 tablespoons butter, melted
- 8 ounces semi-sweet chocolate chips (real chocolate please, at room temperature)
- 3 1/2 cups heavy cream, divided
- 1 (12 ounce) package frozen unsweetened raspberries, thawed
- 9 tablespoons sugar, divided
- 1 (1/4 ounce) envelope unflavored gelatin
- 1/3 cup orange juice
- chocolate curls, for decoration (optional)
Method
- Mix the butter and the gingersnap crumbs.
- Press onto the bottom and sides of a 9" pie pan.
- Freeze 15 minutes or until ready to use.
- Place the chocolate in a bowl.
- Bring 1/2 c of cream to the boiling point.
- Pour the cream over the chocolate and stir until melted and smooth.
- Pour the chocolate mixture evenly over the bottom of the pie crust.
- Freeze at least 20 minutes.
- Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
- Strain the raspberry mixture to remove seeds and return to pot.
- Set aside.
- Sprinkle gelatin over orange juice, let stand 1 minute.
- Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
- Remove from heat and pour into medium bowl.
- Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
- Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
- Fold 1/3 of the whipped cream into the raspberry mixture.
- Add the remaining whipped cream until just combined.
- Pour raspberry mixture into crust, mounding towards the center of the pan.
- Refrigerate 1-2 hours, until the filling is set but still soft.
- Whip the remaining cream and sweeten with the remaining sugar.
- Use to decorate the edge of the pie.
- Decorate with chocolate curls if desired.
