RASPBERRY FRENCH SILK PIE

Raspberry French Silk Pie

Chocolate and raspberry lovers rejoice!  Classic French Silk Pie has been a family favorite for as long as I can remember, but we take it to the next level as Raspberry French Silk Pie with Raspberry Cranberry Sauce!  

A silky and creamy rich chocolate filling over a layer of raspberry, drizzled with a decadent Raspberry Cranberry Dessert Sauce and dark chocolate curls - all sitting rather elegantly in a flaky & buttery light crust is almost too good to share!  

Raspberry French Silk Pie

RASPBERRY FRENCH SILK PIE SOUNDS LIKE A DREAM COME TRUE...

Last Thanksgiving we were fortunate to host one of my son's friends from the College of Wooster.  Late that night as we were all helping ourselves to our Thanksgiving Pie Smorgasbord, Tobin asked me if he could create something new by drizzling some Cranberry Raspberry Sauce over the top of a piece of classic French Silk Pie.  Let me tell you, he is a genius!

I'd like to think it's because he's from Minnesota, or perhaps a brainiac from Wooster, but he is a foodie that fit right in with our family!  

This year I tweaked the recipe to make the first Raspberry French Silk Pie with Raspberry Cranberry Sauce.  No kidding - this is TO DIE FOR!

Raspberry French Silk Pie

ESSENTIAL INGREDIENTS FOR RASPBERRY CRANBERRY SAUCE:

• Cranberries. This time of year, you can buy bags of fresh cranberries in the produce section at your grocery store.  I always put a couple of extra bags straight into my freezer, where they will keep indefinitely, until I’m ready to use them.  For this recipe you can use either fresh or frozen cranberries. Cranberries are extremely tart, and they need sugar to make them palatable. Cranberries are also high in pectin, which is released when they’re cooked, helping to thicken the sauce naturally.
• Cranberry Juice. Your sauce needs some liquid, and I like to use cranberry juice, but you could also just use water. When I make my cranberry orange compote, I use orange juice.
• Raspberries. Since fresh raspberries (as well as frozen) are hard to come by in the fall and winter, if you have a hard time finding ripe fresh raspberries, you  can use seedless raspberry jam to add raspberry flavor.  I prefer fresh berries, but a girl has to do what a girl has to do!  
• Sugar.  I’d suggest tasting your raspberry cranberry sauce before adding additional sugar. Of course, if you use a tart, unsweetened cranberry juice, you’ll probably want to add a little extra sugar.

Raspberry French Silk Pie

RASPBERRY FRENCH SILK PIE with RASPBERRY CRANBERRY SAUCE

Chocolate and raspberry lovers rejoice!  Classic French Silk Pie has been a family favorite for as long as I can remember, but we take it to the next level as Raspberry French Silk Pie with Raspberry Cranberry Sauce!  

A silky and creamy rich chocolate filling over a layer of raspberry, drizzled with a decadent Raspberry Cranberry Dessert Sauce and dark chocolate curls - all sitting rather elegantly in a flaky & buttery light crust is almost too good to share!  

Raspberry French Silk Pie

INGREDIENTS:
1 unbaked Flaky Pie Crust or All Butter Pie Crust
Egg wash: 1 large egg beaten with 1 Tablespoon milk
1-1/4 cups (10 oz) heavy cream
3 tablespoons (21g) unsweetened cocoa powder
2 tablespoons (25g) granulated sugar
8 ounces bittersweet Ghirardelli) chocolate, finely chopped
3 large eggs
¾ cup (150g) granulated sugar
¼ cup (57g) light brown sugar
¼ tsp salt
2 tablespoons water
1 tablespoon pure vanilla extract
8 tablespoons unsalted butter (room temperature)
1/3 cup seedless raspberry jam

For the Raspberry Cranberry Topping:
2 cup fresh or frozen cranberries
1 cup fresh raspberries
½ granulated sugar
½ cup cranberry juice
 
Garnish: (optional)
Fresh Raspberries
Chocolate Curls
HOW I MAKE THIS:

1. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch dish glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving). Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Tuck overhanging crust underneath to double it up and cover the edge of your pie plate, and flute with your fingers. Refrigerate for at least 1 hour before baking.
3. Preheat oven to 375°F and adjust oven rack to the lowest position possible.
4. BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
5. Remove foil/parchment and weights, rotate plate. With a fork, prick holes all over the bottom of crust and bake 13-15 additional minutes until crust is light golden brown. Remove pie plate from oven.  Let the baked crust cool completely before adding filling.
6. ADD RASPBERRY LAYER:  Spread a thin layer (about ¼ inch) of seedless raspberry jam on the bottom of the cooled pie crust; cover and chill.
7. PREPARE FRENCH SILK FILLING: Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Slowly add in cocoa powder and 2 tablespoons of granulated sugar. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate.
8. In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer (about 7 minutes).
9. Remove the bowl from the heat and add finely chopped dark chocolate piece and vanilla and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature (about 8 minutes).
10. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain.
11. Spoon the chocolate filling into the pie shell on top of the raspberry jam, and gently smooth top.  Cover with a tinfoil tent (sealing foil around the edges) and chill at least 3 hours or up to 24 hours.
12. PREPARE THE RASPBERRY CRANBERRY TOPPING:  Meanwhile, combine the cranberries, raspberries, sugar and cranberry juice in a medium heavy saucepan.  Bring to a simmer over medium heat, and continue to simmer for about 15 minutes.  As the cranberry sauce cooks, the berries will burst and the sauce will thicken.  There’s no need to mash the berries, and the sauce looks prettiest if you stop cooking while there are still some whole cranberries and raspberries.    Taste your sauce and add sugar if needed, stirring to dissolve the sugar.  Remove from heat, and cool to room temperature.  Store in an airtight container and refrigerate until ready to serve. 
13. Before serving, drizzle Raspberry Cranberry Sauce on top of cut slices of pie and garnish with fresh raspberries, chocolate curls or finely chopped dark chocolate (optional).
14. Leftovers should be stored in the refrigerator, covered, for up to 3 days – as if it would ever last that long!

YIELD:  8 Servings

​RASPBERRY CRANBERRY SAUCE SECRETS:

• Cranberries. This time of year, you can buy bags of fresh cranberries in the produce section at your grocery store.  I always put a couple of extra bags straight into my freezer, where they will keep indefinitely, until I’m ready to use them.  For this recipe you can use either fresh or frozen cranberries. Cranberries are extremely tart, and they need sugar to make them palatable. Cranberries are also high in pectin, which is released when they’re cooked, helping to thicken the sauce naturally.
• Cranberry Juice. Your sauce needs some liquid, and I like to use cranberry juice, but you could also just use water. When I make my cranberry orange compote, I use orange juice.
• Raspberries. Since fresh raspberries (as well as frozen) are hard to come by in the fall and winter, if you have a hard time finding ripe fresh raspberries, you  can use seedless raspberry jam to add raspberry flavor.  I prefer fresh berries, but a girl has to do what a girl has to do!  
• Sugar.  I’d suggest tasting your raspberry cranberry sauce before adding additional sugar. Of course, if you use a tart, unsweetened cranberry juice, you’ll probably want to add a little extra sugar.

Original recipe published November 2020; revised April 2024.
 
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