 Kitchen Window's
Emile Henry Pie Bake-Off
Stacy Moore's White Chocolate
& Raspberry Silk Pie
Crust Ingredients
9 oz Nabisco chocolate wafers
¼ cup unsalted butter, melted
Method
1. Using an 11-cup food processor & blade, add chocolate wafers & pulse until it resembles fine crumbs. Add melted butter & pulse until combined.
2. Press mixture into a 9” deep dish pie pan.
3. Bake at 300°F for 12-15 minutes. Cool.
Filling Ingredients
8 oz. Seedless red raspberry jam, melted & cooled
3 oz Barry Callebaut White Chocolate melted
1 cup unsalted butter, room temperature
1 cup sugar
4 pasteurized eggs
½ teaspoon vanilla
Method
1. Place raspberry jam in a microwave safe bowl & microwave until you get a smooth consistency, 30-40 secs. Cool.
2. Melt white chocolate in the microwave using 50% power for about 1 ½ -2 minutes. Cool.
3. In a large stand mixing bowl, beat butter on medium speed until fluffy. Gradually beat into sugar until light & fluffy. Add chocolate & vanilla and beat until blended. Increasing speed to high, add eggs ONE at a time, beating for 2 minutes after each egg. Mixture should be smooth & fluffy.
4. Dollop part of mixture into cooled pie crust. Drizzle cooled raspberry jam over white chocolate mixture. Dollop additional white chocolate mixture & raspberry jam. Using a knife, swirl thru the mixture.
5. Refrigerate for a minimum of 2 hrs before serving.
Topping Ingredients
1 pint heavy cream
½ cup powdered sugar
1 teaspoon vanilla
1 pint fresh raspberries
Method
1. In a large stand mixing bowl, combine heavy cream, powder sugar & vanilla. Beat on high speed until you reach hard peaks. Top pie with whipped cream. Using a pastry bag & large tip, pipe a design on the edge of the pie. Garnish with fresh raspberries.
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