A couple of weekends ago, I was waiting at the car dealership with my boyfriend while his car was getting serviced. I was surprised to find out that they had a giant tv, and most pleased to see that it was tuned in to the Food Network! One thing I saw being made on Ricardo and Friends was a white chocolate raspberry pie, which I had stuck in my brain after that and had to make it the next day. I had also been wanting to find places to buy local fruit close to home, so making this pie seemed perfect. I went out and bought my first local raspberries and got way more than I needed. Disappointingly, they weren't as good as the raspberries my mom picked up at the grocery store a few weeks ago. I actually don't really like raspberries that much because I find they can be too sour. Blackberries are my favourite berry (well those and blueberries), but as I said, those raspberries from the grocery store were extremely tasty so I was hoping for more like that. In any case, I had lots of raspberries and white chocolate and I was super excited to make my pie!
This was my second time making a crust, and thankfully it was my second successful crust. This crust was shortbread though, while the other was savoury. It was a real pain to roll out, which I guess makes sense for being a shortbread crust. I just stuck it into the dish and pressed it around with my fingers, and that seemed to turn out okay. Well it turned out okay as in it tasted good and had a nice texture, but when I tried to take out a slice of the pie, sometimes the bottom of the crust would break apart. I need (yes need, not want) to get a tart pan with a removable bottom (and also a rectangular quiche pan and a tartlet pan and, and, and..) As for the filling, I was expecting a white chocolate ganache type filling. I'm not sure why, since there's an egg in the filling and not that much white chocolate - so it was more of a custard. Next time I would add a lot more white chocolate because the flavour wasn't strong enough for me, and maybe add some vanilla too. Overall it was delicious, fun to make (aside from the aggravating crust incidents) and tasty.
Raspberry and White Chocolate Pie
(Adapted from Ricardo and Friends)
2 1/4 cups (560 ml) flour
1/8 tsp salt
1/2 cup (125 ml) sugar
3/4 cup (180 ml) unsalted butter, chilled and cubed
4 egg yolks
1 tbsp (15 ml) ice water or 35% cream
1 tbsp (15 ml) lemon juice
3/4 cup (180 ml) 35% cream
4 ounces (120 g) white chocolate, chopped
1 egg, lightly beaten
1 1/3 cups fresh raspberries
White chocolate shavings
1. Place the flour, salt and sugar in a food processor and pulse for a few seconds.
2. Add the butter and pulse until the mixture resembles coarse cornmeal.
3. Add the egg yolks, water or cream and lemon juice.
4. Pulse until the mixture begins to form a ball.
5. Remove the dough from the food processor. Shape into a disk.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Pat the dough into a 9-inch (23 cm) pie pan. Refrigerate for another 30 minutes.
8. With the rack in the lowest position, preheat the oven to 375°F (190°C).
9. Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place.
10. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.
1. Preheat the oven to 325°F (170°C).
2. In a saucepan over low heat, gently melt the chocolate in the cream.
3. Lightly beat the egg using an electric mixer on lowest speed.
4. While beating, slowly add the chocolate mixture, taking care not to incorporate air into the mixture. Beat for 15 seconds more.
5. Arrange 1 cup (250 ml) raspberries on the pie crust with their pointed ends facing up.
6. Gently pour the filling over the berries without covering them completely.
7. Bake until the centre is firm, 30 to 35 minutes.
8. Let stand at room temperature for 3 to 4 hours.
9. Just before serving, garnish with white chocolate shavings and the remaining raspberries. Best if served the same day.