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1
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt.
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2
Whisk in the milk and egg yolks until they are well combined.
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3
Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
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4
When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time.
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5
When all the butter is mixed in, add the vanilla.
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6
Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more.
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7
When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes.
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8
Stir in the brownie chunks and chocolate chips.
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9
To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell.
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10
Pour the cream filling over the raspberry jam, covering it thoroughly.
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11
Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
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12
When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.
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13
Evenly distribute the chocolate whipped cream across the top of the pie.
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14
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
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15
Distribute the fresh raspberries across the whipped cream for decoration.
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16
Chocolate-Raspberry Delight Pie should be served cold.
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17
It can be stored in the refrigerator for up to 3 days.
