Learn more at her website: Adrienne Kane
Chocolate Raisin Pie
Dough for a single-crusted pie
1¼ cup raisins, chopped
1 tablespoon flour
1 cup heavy cream
2 ounces semi-sweet chocolate
4 tablespoons butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
½ teaspoon instant coffee granules
½ cup sugar
3 tablespoons cornstarch
pinch of salt
Preheat the oven to 375°.
On a well-floured surface, roll out the dough until it is about 1/8 of an inch thick, and will fit a 9-inch pie plate. Trim the sides of dough to leave a one-inch overhang. Fold the dough under, and then decoratively crimp the perimeter. Return pie shell to the refrigerator to chill until filling is ready.
To chop the raisins, freeze slightly, for approximately 30 minutes. Toss well with flour. This addition dries the raisins out, making them easier to chop. Roughly chop either in a food processor, or a blender, or by hand with a very sharp knife.
Combine the raisins, heavy cream, chocolate, and butter in the top of a double boiler. Place over simmering water, and cook until the chocolate has melted, and mixture is smooth. Remove from heat.
In a medium-sized bowl, mix the eggs, vanilla, cinnamon, instant coffee, sugar, cornstarch, and salt. Add to the chocolate mixture. Mix well.
Remove pie shell from the refrigerator. Pour filling into shell and bake for 35-40 minutes, or until filling is set. Shaking the pie lightly tests this; filling should jiggle slightly. Remove from oven, and cool to room temperature before enjoying.