RASPBERRY CHOCOLATE CHIP CHARLOTTE RUSSE PIE

So, the first posting is a new favorite of mine, which is a fantastic little summer pie!  Raspberry Chocolate Chip Charlotte Russe Pie.  Now, some of you may be reading this and wondering "Isn't Charlotte Russe a clothing store?"  Well, yes it is.  However, the brand/retailer borrowed the name from a pretty amazing dessert, much like this one!

Now, before I get swept away in the awesome that is this pie, let's clear up a common misunderstanding.  There are two different styles of desserts:  Charlotte Russe & Charlottes.  A Charlotte is wonderful cake, cream, and fruit confection that is absolutely lovely with a good cup of coffee.  Some of my "Downton Abbey" friends might remember in Season 1 that Lady Grantham had a little knock-about with Mrs. Pattmore regarding an "Apple Charlotte", which Mrs. Pattmore refused to make because she was losing her sight?  THAT is a Charlotte.

As to Charlotte Russe...Charlotte Russe is what a meringue wants to be when it grows up.  It's a sweet, frothy, delicious little confection that you're not likely to forget.  The traditional recipe is commonly made in a spring form pan lined at bottom & sides with Grand Marnier (orange flavored liqueur) soaked ladyfinger pastry.  It can be made, much like a chiffon pie filling, in almost any flavor, and is usually a pretty major hit at table.

That being said, I saw no reason this couldn't be futzed with, and adapted into pie form.  So, here's what I did:

PIE FILLING:

• 1 8inch Pie Crust
• 1/4  cup orange-flavored liqueur
• 1/4 cup Magic Shell Chocolate Sundae Topping
• 2/3 cup water
• 2 envelopes unflavored gelatin (I suggest using Knox brand)
• 1/4 cup sugar
• 3 tablespoons lemon juice
• 1 (10-oz.) pkg. frozen raspberries in syrup, thawed
• 1 pint (2 cups) whipping cream, whipped
• 1 cup miniature chocolate chips

Topping:

• 1 tablespoon butter
• 1/2 cup sliced almonds
• 2 tablespoons sugar
• 1/2 cup whipping cream
• 2 tablespoons powdered sugar

STEP 1:

Roll out your pie crust & fill into your pie plate, smoothing into the plate as you go.  Using a fork, prick the bottom of your crust in a "Union Jack" style cross along the bottom of the plate.  Also, prick with a fork all the way around the "walls" of your pie crust.  Crimp your edges with the fork around the lip of your pie plate.  Blind bake for 10-15min. in pre-heated overn at 350' until a very light golden brown.

Remove blind baked crust from the oven, allow to cool about 15min.  Once cool to the touch, take your orange flavored liqueur & brush gently on the inside of your pie crust.  Allow to stand for a minute or two to ensure the crust has absorbed the liqueur.  Take your Magic Shell topping and lightly coat the inside of the pie plate.  Place in freezer to allow it to quickly set.

STEP 2:

In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.

STEP 3:

While your raspberry mizture thickens, take your pint of whipping cream and with a KitchenAid or hand mixer, begin to whip the cream until it heavily thickens.

STEP 4:

Gently fold cooled raspberry mixture into whipped cream. Add miniature chocolate chips.  Mix together quite well, and pour into pie crust. Return to refrigerator, as this will need to chill and set before adding your topping. 

STEP 5:

Either keeping your oven at 350, or reheating it, take your butter, and put it in a baking or loaf pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350 for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.  Once cooled completely, set aside for pie topping use.

STEP 6:

In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Remove pie from refrigerator & spread whipped topping over top.  With a spoon (or a pasrty bag and star tip) drop spoonfuls at the center and around the outside edges with whipped topping.  Place a fresh raspberry on top of each dollop.  Garnish top of dessert areas in between & remaining surface with cooled sugared almonds. Store in refrigerator for 2 hours until ready to serve.