Blue Ribbon Recipes ~ Chocolate Raspberry Velvet Pie

Tuesday, July 6, 2010

Fair Facts
*There are 3,000 state, county and regional fairs in the U.S.
*One hundred fifty million attend state and county fairs each year.
*The first state fair was the New York State Fair in 1841, in the village of Syracyse, NY.
*The first regional fair was held in Pittsfield, Massachusetts in 1807.
*The largest state fair is the Texas State Fair held in Dallas.

2009 1st Place Winner, Entered into the L.A. County Fair by Patricia Lapiezo of La Mesa, CA

Chocolate Raspberry Velvet Pie
1 – 6 ounce package chocolate raspberry Milano cookies, finely ground
2 tablespoons butter, melted
1 – 8 ounce package cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 ounce Ghirardelli 60% Bittersweet Chocolate, chopped
1-1/2 cups heavy whipping cream, stiffly beaten
1/4 cup heavy whipping cream
1/3 cup Ghirardelli Semi-Sweet Chocolate, chopped
2 tablespoon refrigerated chocolate coffee creamer
Sweetened whipped cream
Chocolate shavings
Fresh raspberries
For crust: Combine the cookie crumbs and melted butter. Press into bottom and up sides of a 9-inch pie dish. Bake in a preheated 350 degree oven for 8 minutes. Remove from oven and cool. Set aside while preparing filling.
For filling: Beat the cream cheese until light and fluffy. Beat in powdered sugar and vanilla until well blended. Blend in Ghirardelli 60% bittersweet chocolate. Fold in whipped cream. Spread evenly over prepared crust. Refrigerate while preparing topping.
For ganache: Combine the cream, Ghirardelli semi-sweet chocolate and coffee creamer in a small saucepan over low heat. Stir continuously until chocolate is completely melted. Pour over top of filling. Refrigerate to set.
Pipe a border of sweetened whipped cream around edge of pie. Sprinkle with shaved chocolate. Place raspberries along inside edge of border.

Sharing at Lisa's Tempt My Tummy Tuesday!