Chocolate Maple Pie
Smooth, silky, rich and chocolaty. You can find all these deliciousness in this chocolate pie.
or whole wheat flour
cold and cut into small chunks
chocolate chips (semi-sweet)
8 ounces, or 1 1/2 cups
at room temperature
sliced and toasted
To make the crust:
Add the flour, almonds, sugar, and salt in a food processor, and process until finely ground.
Add the butter and pulse, just until the dough forms.
Press the dough over the bottom and all the way up to the sides of an 9-inch pie pan well greased with butter.
Refrigerate for about 30 minutes or freeze for about 10 minutes until the crust is firm.
Preheat the oven to 350℉ (180℃).
Place a piece foil over pie, spread dry beans or rice evenly over the foil.
Bake for about 25 minutes. Remove the beans and foil, and continue baking on lower rack for another 10 minutes until the crust starts to become brown.
Cool on a wire rack and set aside.
Lower the oven temperature to 325℉ (160℃).
To make the filling:
In a double boiler, melt the chocolate.
Add the ricotta cheese and cream cheese in a food processor, process until smooth.
Add the egg yolks, 1 at a time, and process until smooth.
Pour the maple syrup in and process until smooth.
Add the melted chocolate and process until combined.
Pour the custard into the crust and bake at 325℉ (160℃) for 30 minutes.
Lower the temperature to 300℉ (150℃), and continue baking for another 15 to 20 minutes until the pie is almost set and slightly giggle in the centre.
Remove the pie from the oven and let cool completely on a wire rack.
Heat the raspberry jam for about 2 minutes until slightly thinner and easy to spread.
Spread the raspberry jam evenly over the surface of the pie.
Arrange the sliced and toasted almonds on top.
Chill in the frige for at least 3 hours or overnight.
Slice and serve.