RASPBERRY FRENCH SILK PAN PIE
prep 40 minutes bake 10 minutes at 375°F chill 2 hours
1. Preheat oven to 375°F. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Press Chocolate Crumb Crust onto the bottom and slightly up sides of the prepared pan. Bake 10 minutes or until crust is set. Cool in pan on a wire rack.
2. Meanwhile, for filling, in a medium-size heavy saucepan combine the next five ingredients (through butter). Heat and stir over low heat 10 minutes or until chocolate is melted and smooth. Remove from heat. Gradually stir half the hot mixture into the beaten egg yolks. Add egg yolk mixture to chocolate mixture in saucepan. Cook and stir over medium-low heat about 5 minutes or until slightly thickened and bubbly. Remove from heat. (Mixture may appear slightly curdled.) Stir in the crème de cacao. Place the saucepan in a bowl of ice water for 20 minutes or until filling thickens and becomes hard to stir, stirring occasionally. Transfer filling to a medium bowl; set aside.
3. Spread raspberry preserves over cooled Chocolate Crumb Crust. Beat filling with a mixer on medium to high 2 to 3 minutes or until light and fluffy. Spread filling over preserves. Cover and chill 1 to 2 hours or until firm.
4. Gently spread Raspberry Ganache over bars. Cover and chill 1 to 2 hours or until firm. Use foil to lift uncut pie out of pan. Cut into bars. If desired, top with fresh raspberries.
number of servings 32
CHOCOLATE CRUMB CRUST In a bowl combine 2 cups finely crushed chocolate wafers, chocolate graham crackers, or other crisp chocolate cookies; ¼ cup all-purpose flour; and 2 Tbsp. granulated sugar. Stir in ¼ cup melted butter until combined.
RASPBERRY GANACHE In a 4-cup glass measuring cup combine 1 cup chopped semisweet chocolate or chocolate pieces, ⅓ cup heavy cream, and 1 Tbsp. seedless raspberry jam. Microwave 1 minute or until smooth, stirring every 30 seconds. Let stand 1 hour or until slightly thickened.
per bar 201 cal., 13 g fat (8 g sat. fat), 39 mg chol., 104 mg sodium, 21 g carb., 1 g fiber, 14 g sugars, 2 g pro.
MAKE AHEAD
Place bars in a single layer in an airtight container. Store in the refrigerator up to 3 days.