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1
Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy.
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2
Add the egg yolk and vanilla and mix.
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3
Stir the remaining ingredients together, then add to the butter mixture and mix.
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4
Form the dough into a disk, wrap in plastic, and chill for 1 hour.
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5
Meanwhile, sprinkle a work surface with cocoa.
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6
Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
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7
Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light.
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8
Stir the melted chocolate into the egg mixture.
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9
Stir in the melted butter.
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10
Use a ladle or pitcher to divide the filling among 10 to 12 ramekins.
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11
Gently push 3 raspberries down into each one.
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12
Arrange the ramekins on a baking sheet.
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13
Bake the pie filling for 6 minutes.
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14
Remove the pies but leave the oven on.
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15
Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp.
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16
Let cool slightly and serve with whipped cream.
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17
Or let cool completely and rewarm before serving.
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18
Serve the same day.
