Bewitching. That's this pie! Fresh, sweet red raspberries and dark chocolate buttercream are a winsome pair. The judges deemed it "Best of Show" at the NM State Fair Pie Contest 2014.

Best of Show - Scarlet Raspberry Dream Pie

Prep Time: 1 hour plus pie shell. Allow 2+ hours chilling time as well.
Baking Time: 12 - 15 minutes
Serves: 8
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Ingredients

9” pie crust, fluted, pre-baked and cooled

Filling and Glaze:

6 c. fresh raspberries, washed, completely dried, divided

2/3 c. water, divided

2 T.. Chambord or brandy (optional)

1 c. sugar

2 T. cornstarch

Buttercream:

6 T. butter, at room temperature

1 c. unsweetened cocoa

2 3/4 c. powdered sugar

1/3 c. milk

1 t. vanilla

Optional: whipped cream

Directions

Start ahead of time to wash and set the berries to dry. If some of the berries are soft, use those for the glaze.
To make the glaze, mix 2 c. raspberries with 1/3 c. water and the brandy in a saucepan. Over medium heat, bring to a boil and stir until berries soften. Put through a sieve over a bowl, saving the liquid. Discard the seeds.
Mix the cornstarch with the remaining 1/3 c. water and stir that into the juice along with the sugar.
Return to heat and bring to a gentle boil, stirring, and cook until the glaze thickens, about 8-12 minutes. Cool completely.
To make the buttercream, beat the butter with an electric mixer until light. Alternating with ½ c. milk, beat in the dry ingredients until well blended. Use the extra teaspoon of milk if needed for a frosting-like consistency. Stir in the vanilla.
To complete the pie, when the glaze is cool, spread 1 c. of the chocolate buttercream evenly on the bottom of the pie crust and ½-way up the sides. Add 2 layers of fresh berries, top side up. Spoon the glaze evenly over the berries. Keep the extra buttercream covered and handy for later.
Chill completely, at least 2 hours.
Add decorative chocolate buttercream swirls around the top (just inside the crust) using a pastry or frosting tip before serving.

9, If you really want to go over the top, serve with freshly whipped cream.

Baker’s Notes and Tips and Tricks

I really have to plan ahead for this pie, and it's worth it. The main thing is to get the berries clean and dry before starting. Also, it's best served the day it's made.

I use a frosting decorating tip to make the little chocolate swirls on top. You can just as easily make swirls or dabs with a small spoon or whatever you like.

This recipe is based on the pie I won my first blue ribbon with, way back in 1991. That was before I kept track of pie recipes, so this one was reinvented especially for Pie Pals!