Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other

  1. Cut shortening into salt and flour until mixture is pea-sized pieces.
  2. Add cold water slowly until mixture forms a ball.
  3. Refrigerate several hours or overnight.
  4. Preheat the oven to 475 degrees F.
  5. Roll out on a floured board.
  6. Put in pie pan.
  7. Prick crust on bottom of pan with a fork.
  8. Bake for 8 to10 minutes until light brown.
  9. Cool.
  10. Chocolate Filling:
  11. In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy.
  12. Add the egg yolks, 1 at a time, beating after each addition.
  13. Add the peppermint and melted chocolate and mix until combined.
  14. Beat the egg whites in a separate mixer until they hold stiff peaks.
  15. Gently fold the whites into the butter mixture.
  16. Cream Cheese Filling:
  17. Mix together powdered sugar, vanilla and cream cheese.
  18. Fold in whipped cream until smooth.
  19. Raspberry Filling
  20. Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out.
  21. Return to heat and add sugar and cornstarch.
  22. Boil over medium heat.
  23. Spread 1/2 of the raspberry filling into baked pie shell gently.
  24. Spread 1/2 of the chocolate filling over that and chill.
  25. Spread 1/2 the cream cheese filling over the chocolate filling.
  26. Repeat the layers.

flour, solid shortening, cold water, salt, butter, powdered sugar, egg yolks, peppermint flavoring, chocolate, egg whites, powdered sugar, vanilla, cream cheese, heavy whipped cream, sugar, frozen raspberries, cornstarch

Taken from www.foodnetwork.com/recipes/raspberry-chocolate-mint-ribbon-pie-2003-1st-place-other-recipe.html (may not work)

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