Ingredients
- 1 oreo pie crust
- 1 1/4 c. + 3-4 TBLS whipping cream, divided
- 10 oz. high quality bittersweet chocolate, coarsely chopped - I used Ghirardelli
- 1 3/4 c. mini-marshmallows
- raspberry sauce
- 1 pint of fresh or frozen raspberries
- 1/4 c. granulated sugar
- juice from 1 lemon
- 1 t. corn starch
Instructions
In a large pan place 1/4 c. of whipping cream and the chocolate and whisk over low heat. As the chocolate begins to melt, add a Tablespoon at a time more of the whipping cream. Up to 3 Tablespoons until the chocolate is melted and smooth. Add the marshmallows and continue whisking until they are all melted and incorporated into the chocolate mixture. If necessary, add another Tablespoon of whipping cream. Do not allow the chocolate to scorch.
Remove the pan from the heat and allow to cool by placing the pan in the refrigerator for 30 minutes.
In a medium mixing bowl, place the last cup of whipping cream and mix it on high until stiff peaks form. Remove the chocolate from the refrigerator and fold the whipping cream into the mixture until it is all blended together. Spread the mixture into the pie shell, cover and refrigerate for several hours before serving.
Make the raspberry sauce by placing the raspberries in a medium saucepan along with the sugar and lemon juice. Heat and stir it over low heat for several minutes until the berries begin to yield their juices. Using a wire strainer and a rubber spatula, press the juices into a small bowl and discard the solids. Put the strained juices back into the saucepan and add the cornstarch and stir over medium heat until it comes to a boil and thickens. Remove the pan from the heat and place it in the refrigerator to cool. When ready to serve the pie, place the raspberry sauce in a squeeze bottle, and squeeze dots around the edges of the plate. Run a toothpick through the center of each dot to make a "joined heart" effect around the edge of the plate.Squeeze more raspberry sauce in the center of the plate and put a slice of pie in the center and top with a fresh raspberry.
Enjoy.
Note
Source recipes -Here-
