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Creamy Raspberry French Silk Pie

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Course Desserts
Servings
people
Ingredients
  • 15 ounces broccoli spears
  • 1/4 cup INGREDIENTS:
  • 3 tablespoons fresh rosemary leaves
  • 1 1/2 cups milk
  • 6 ounces chopped fine
  • 1 tablespoon instant chicken bouillon
  • 1 1/2 cups salted butter
  • 2 tablespoons unsalted butter
  • 2 cups candied ginger, whole ginger
Course Desserts
Servings
people
Ingredients
  • 15 ounces broccoli spears
  • 1/4 cup INGREDIENTS:
  • 3 tablespoons fresh rosemary leaves
  • 1 1/2 cups milk
  • 6 ounces chopped fine
  • 1 tablespoon instant chicken bouillon
  • 1 1/2 cups salted butter
  • 2 tablespoons unsalted butter
  • 2 cups candied ginger, whole ginger
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 450 degrees
  2. Prepare pie crust according to directions for one-crust 9-inch baked shell
  3. Bake 9 to 11 minutes
  4. Cool completely
  5. Combine sugar and cornstarch in a saucepan
  6. Gradually add milk and cook over medium heat until mixture boils, stirring constantly
  7. Remove from heat
  8. Add chocolate chips and liqueur
  9. Pour into a bowl and cover surface with plastic wrap
  10. Cool to room temperature
  11. Combine whipping cream and powdered sugar, beating until soft peaks form
  12. Reserve 1 cup
  13. Beat chocolate mixture until fluffily
  14. Fold into whipped cream
  15. Place 1 1/2 cups raspberries in crust
  16. Top with then reserved whipped cream and garnish with raspberries
  17. Refrigerate before serving
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