“This recipe from Food and Drink Magazine is very easy to make, thanks to frozen pie shells, which are a big time saver. You may also use tinned or packaged custard as an additional time saver. You may also substitute blueberries or strawberries for the raspberries.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the filling, heat the milk in a heavy pot over medium heat until simmering.
  2. Remove from the heat and add the vanilla.
  3. Whisk together the egg yolks and sugar in a bowl until well combined.
  4. Stir in the flour.
  5. Whisk the milk mixture into the egg yolks and return to the pot.
  6. Cook over medium heat, stirring constantly, until the mixture thickens, about 3 minutes.
  7. Pour the custard into a mixing bowl and cover the surface with plastic wrap to prevent a skin from forming.
  8. Cool.
  9. Slowly melt the chocolate in a heavy pot over low heat.
  10. Remove from the heat and brush the inside of the baked pie shell with melted chocolate.
  11. Cool.
  12. Pour the cooled custard into the pie shell.
  13. Arrange the raspberries on top of the custard.
  14. Place the red currant jelly and brandy in a small pot and boil for 1 minute.
  15. Cool until the glaze is room temperature but still liquid.
  16. Brush the glaze over the fruit and leave in a cool place until ready to serve.

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