Recipe: Light Chess Pie with Chocolate and Raspberries

LIGHT CHESS PIE WITH CHOCOLATE AND RASPBERRIES

1 (8 inch) pie crust, baked
FOR THE FILLING:
3 extra large eggs
1 cup sugar
1/3 cup sour cream
1/4 cup cake flour
FOR THE GLAZE:
1 tablespoon butter
1 teaspoon rum
1/4 cup semisweet chocolate chips
FOR THE TOPPING:
1/2 pint fresh raspberries
1/2 pint heavy (whipping) cream
1 tablespoon Grand Marnier or crime de cassis

Preheat oven to 325 degrees F.

TO PREPARE THE FILLING:
Separate eggs and beat whites until stiff hut not dry.

In another howl, heat yolks about 4 minutes until pale yellow. Add sugar and mix well, then add sour cream and cake flour until well blended. Gently fold in egg whites. Fill pie shell with mixture.

Bake at 325 degrees F for 10 minutes until custard is set and light brown. Cool.

TO PREPARE THE GLAZE:
In a small saucepan, make a glaze by melting butter and rum until blended. Remove from heat. Add chocolate. Do not cook the chocolate; the hot butter-rum mixture will melt it. Stir and cool.

Spread a thin layer of chocolate on the cooled pie. Cover pie with raspberries.

Whip cream with Grand Marnier or cr me de cassis and pipe or spoon over top of pie in desired design.

Makes 1 pie
Source: Dining in the Garden of Good Eats by Deborah Sullivan and Shane Sullivan