1 blind-baked pie shell
1/2 c raspberry preserves
1 Tbsp cornstarch
CREAM PIE FILLING
2/3 c sugar
4 Tbsp cornstarch
1/4 tsp salt
2-1/2 c milk
3 egg yolks, lightly beaten in a separate bowl
1 Tbsp butter
1 tsp vanilla extract
1 pt fresh raspberries, washed, dried
1/2 c semi-sweet chocolate chips
3 Tbsp shortening (solid, not oil
1. PIE CRUST
2. In a small, heavy bottomed sauce pan, heat the preserves until the jam part becomes liquid. Mix in cornstarch.
3. When thickened slightly, spread into bottom of the blind-baked, cooled pie shell.
4. Set aside. Allow perserves to gel. They will be tacky to the touch.
5. CREAM PIE FILLING
6. Line up premeasured ingredients next to the stove.
7. In a medium sized heavy bottomed sauce pan, whisk dry ingredients.
8. Add milk, whisking to make sure all dry ingredients are dissolved.
9. Place sauce pan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
10. Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
11. Once mixed, add back to the the milk mixture. Return to flame.
12. Boil for one minute, stirring constantly. Remove from flame.
13. Add butter and vanilla extract. Stir until mixed.
14. Allow mixture to become tepid. Pour carefully over preserve-coated pie shell, taking care not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
16. Cover the top of the pie filling with raspberries pointed side up in rows.
17. Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
18. Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the rasperries in a pretty pattern.
19. Allow the pie to “set” for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.