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1
Preheat oven to 350u00b0F.
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2
Butter a 9- to 9 1/2-inch pie plate.
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3
Combine all ingredients in a bowl and stir to combine.
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4
Pour into the pie plate and press evenly on bottom and up side of pie plate.
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5
Bake until crisp, 15 minutes, then cool on a rack to room temperature, at least 45 minutes.
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6
Preheat oven to 350u00b0F.
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7
Put chocolate in a medium bowl. In a heavy saucepan, bring the cream to just barely a boil, then pour hot cream over chocolate.
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8
Let the combination sit for 1 minute, then whisk together until the chocolate is melted and mixture is smooth.
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9
Whisk in egg, vanilla and 1/4 tsp salt until combined and pour into your crust (the pan will be about half full).
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10
Bake until filling is softly set, about 25-30 minutes.
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11
Cool pie on a rack, about 1 hour. Then lightly cover and move to the refrigerator to cool for at least one additional hour.
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12
For berry filling: Separate your berries - you need 1 cup of berry puree. So pull out your bruised and ugly berries for this.
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13
In a food processor, blender, or with an immersion blender, puree the berries with the sugar, cornstarch and 1/4 tsp salt.
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14
Put the berry puree into a small saucepan on medium heat. Cook for 5 minutes, stirring frequently. The mixture will thicken to a custard-like consistency and lose the raw cornstarch flavor.
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15
Remove the pan from the stove, stir in the lemon juice and let cool for five minutes.
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16
Pour the puree on top of your completely cold chocolate pie. If the puree doesn't spread naturally to cover to the edges of the pie, use a spatula to gently do so.
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17
In an organized fashion [or completely unorganized mess], place your fresh raspberries on top of the puree. Cover every inch possible with berries!
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18
Cool for 2-3 hours in the refrigerator. [Yes, you must!]
