Ingredients and Weight:
For the crust: * Graham cracker crumbs: 1 ½ cups (150g) * Granulated sugar: ¼ cup (50g) * Unsalted butter, melted: 6 tablespoons (85g)
For the filling: * Milk: 2 cups (475ml) * Sugar: 1 cup (200g) * Cornstarch: ¼ cup (30g) * Salt: ¼ teaspoon (1g) * Egg yolks: 3 large * Raspberry extract: 1 teaspoon (5ml) * Unsalted butter, cold and cut into pieces: 1 cup (225g) * Semi-sweet chocolate, finely chopped: 8 ounces (225g) * Heavy cream: 1 cup (240ml)
For the raspberry sauce: * Raspberries: 1 pint (225g) * Sugar: ¼ cup (50g) * Lemon juice: 1 tablespoon (15ml)
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Preparation Method Steps:
For the crust: 1. Preheat oven to 350°F (175°C). 2. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. 3. Press the mixture firmly into a 9-inch (23cm) pie plate. 4. Bake for 10 minutes, then let cool completely.
For the filling: 1. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. 2. Bring to a boil over medium heat, stirring constantly. 3. Reduce heat to low and simmer for 1 minute, or until thickened. 4. In a bowl, whisk together the egg yolks and raspberry extract. 5. Gradually whisk the hot milk mixture into the egg yolks. 6. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, for 2-3 minutes, or until thickened. 7. Strain the mixture into a clean bowl. 8. Fold in the butter and chocolate chips. 9. In a separate bowl, beat the heavy cream until stiff peaks form. 10. Fold the whipped cream into the chocolate mixture.
For the raspberry sauce: 1. In a small saucepan, combine the raspberries, sugar, and lemon juice. 2. Bring to a boil over medium heat. 3. Reduce heat to low and simmer for 15 minutes, or until thickened.
Assembly: 1. Pour the filling into the cooled crust. 2. Spread the raspberry sauce over the filling. 3. Refrigerate for at least 4 hours before serving.
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