Raspberry Truffle Pie

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Butter a 9- to 9 1/2-inch pie plate.
3. 3
   Combine all ingredients in a bowl and stir to combine.
4. 4
   Pour into the pie plate and press evenly on bottom and up side of pie plate.
5. 5
   Bake until crisp, 15 minutes, then cool on a rack to room temperature, at least 45 minutes.
6. 6
   Preheat oven to 350°F.
7. 7
   Put chocolate in a medium bowl. In a heavy saucepan, bring the cream to just barely a boil, then pour hot cream over chocolate.
8. 8
   Let the combination sit for 1 minute, then whisk together until the chocolate is melted and mixture is smooth.
9. 9
   Whisk in egg, vanilla and 1/4 tsp salt until combined and pour into your crust (the pan will be about half full).
10. 10
    Bake until filling is softly set, about 25-30 minutes.
11. 11
    Cool pie on a rack, about 1 hour. Then lightly cover and move to the refrigerator to cool for at least one additional hour.
12. 12
    For berry filling: Separate your berries - you need 1 cup of berry puree. So pull out your bruised and ugly berries for this.
13. 13
    In a food processor, blender, or with an immersion blender, puree the berries with the sugar, cornstarch and 1/4 tsp salt.
14. 14
    Put the berry puree into a small saucepan on medium heat. Cook for 5 minutes, stirring frequently. The mixture will thicken to a custard-like consistency and lose the raw cornstarch flavor.
15. 15
    Remove the pan from the stove, stir in the lemon juice and let cool for five minutes.
16. 16
    Pour the puree on top of your completely cold chocolate pie. If the puree doesn't spread naturally to cover to the edges of the pie, use a spatula to gently do so.
17. 17
    In an organized fashion [or completely unorganized mess], place your fresh raspberries on top of the puree. Cover every inch possible with berries!
18. 18
    Cool for 2-3 hours in the refrigerator. [Yes, you must!]