Just the name of this pie has my mouth watering and the funny thing is that I’m not the biggest fan of raspberries. So, once again, I did this pie in a rush. So much of a rush that I made it during my lunch break, which I would not suggest. I was kind of on edge with the time crunch, as my husband can testify; but, that was the only time I had to get the pie done before our life group.
The crust for this pie is a chocolate wafer crumb crust. It called for 20 chocolate wafers, some brown sugar and some butter all mixed up in my handy food processor. The preparation of the crust was really a cinch, just mix, press in the pan and done!
The filling was another story. Let me just say that I look forward to pies where I get the filling ready without the stove. This recipe called for a double boiler and I have not yet purchased a double boiler, so, I had to improvise again. So, I filled up the pasta pan we had and put in a little stainless silver bowl to float in the water. I put the milk and white chocolate chips in it and then played the waiting game. (Remember I have an hour to do all of this... so yeah, the waiting game is more like torture) Finally the white chocolate chips started melting and it was time to take the floating bowl out of the boiling water. Well neither I, nor my hubby, knew how to get the bowl out. My hubby tried getting it out with some tongs and he tipped it over into the water. Now the main part of the filling was ruined, diluted in the water. We were running out of time and we needed to make another batch super quick. WAIT! We do not have enough white chocolate chips left, oh no. So, hubby ran to the store to get some more chips. Needless to say, I was a little stressed. When he got back from the store we got it going again and this time he successfully got the bowl out without getting any water in it or spilling any of it out.
After that little fiasco, we moved on to the next step of the filling which was whipping everything together. I only have a handheld beater and it takes a while to whip something. I dream that someday I will have a standalone mixer like the pros, hint hint. I whipped, and whipped and whipped it good; finally after about 10 minutes it finally got to the consistency that I was looking for: peaking. I added the vanilla at the end and wah-la the filling was done.
Now that the filling was done, I reached for the pie crust and then realized that I had skipped a step. I forgot to put the crust in the fridge to cool! So, I put the crust in the freezer for about 10 minutes to cool it down quickly. While the crust was in the freezer I made the raspberry sauce which was really pretty easy with my food processor. (You know, I know I should give my food processor a name, any suggestions?) The recipe for the raspberry sauce was frozen raspberries with no syrup, sugar and some lemon. I blended all the ingredients together and there you go, raspberry sauce, and it was yummy.
Once the pie crust was cold, I put the filling in the pie and then sent the pie off to freezerland for about 5 hours.
We stopped at the store on the way to our life group to buy some fresh raspberries for garnish which added a lot of flavor. As we were getting ready to serve the pie we noticed it was not frozen all the way through. In retrospect, I should have done this the night before so the pie could have frozen overnight. Here is the final product and it tasted just as good as it looks.
Hello Results: Due to the debacle with the rigged double boiler we wound of purchasing a real one so we don’t have that problem again. I will not try to make a pie hours before I need it. I also started Weight Watchers so I am going to start putting points on my pies for those of you that might wonder. This pie with the sauce was 14 points a slice, and worth every point! The number is getting lower!! 292 to go!
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