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Pie crusts:
Flaky pie crust
Graham cracker crust
Almond pie crust
Never fail pie crust
Pate sablee
Pate sucree
Quick and easy pie crust

Pies and tarts:
Apple pie cragwood
Black bottom pie
Black walnut pie
Blueberry pie
Blueberry supreme
Chiffon mincemeat pie
Chocolate cranberry mousse pie
Chocolate bavarian cream pie
Chocolate bourbon pecan pie
Chocolate pecan pie
Chocolate raspberry pie
Cranberry pear phyllo tart
Cranberry walnut tart
Dutch apple pie
Fig tart
Florida key lime pie
French apple tart
Lemon meringue ice cream pie
Lemon meringue pie
Lemon tart with walnut crust
Lemon tart
Light lemon tart
Lime curd and almond tart
Lime mousse tart
Maple syrup tart
Oatmeal pie
Pamplemousse pie
Pear and almond cream tart
Plum frangipane tart
Pumpkin pie
Pumpkin pie "pumpkin"
Pumpkin-orange pie
Raspberry pie
Rhubarb custard pie
Strawberry-topped lime mousse tart
Southern pecan pie
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves: 8

For the crust:

1/4 cup semi sweet chocolate, melted
1/4 cup butter
3/4 cup Graham crumbs
1 tablespoon cocoa

In a medium bowl, Mix chocolate with butter. Combine with crumbs. Line bottom and sides of a 9-inch pie dish. Bake 12 minutes at 350 degrees.
For the raspberry filling:
one 10-ounce package raspberries, pureed and strained
1/4 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice

Combine ingredients in double boiler. Whisk until thickened. Cool and cover.
Dissolve 1 envelop unflavored gelatin with 1/4 cup water Allow to set for 5 minutes, and mix in with the raspberry filling.

For the custard:
1/4 cup sugar
1 tablespoon corn starch
1 cup milk
2 egg yolks
In a saucepan, combine sugar, corn starch and milk. Cook over medium heat until thick. Mix in egg yolks.
Cook one more minute. Set aside.
Cool and cover.
Mix half of the custard with 1/4 cup melted semi sweet chocolate.
Pour over crust bottom. Refrigerate until firm.
Spoon in raspberry mixture. Chill to set.
Add 1 tablespoon rum to remaining custard. Cool. Beat egg whites with cream of tartar.
Add 1/4 cup sugar. Continue beating until firm. Fold into custard.
Spoon over pie. Chill.

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