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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the filling, heat the milk in a heavy pot over medium heat until simmering. | 2. Remove from the heat and add the vanilla. | 3. Whisk together the egg yolks and sugar in a bowl until well combined. | 4. Stir in the flour. | 5. Whisk the milk mixture into the egg yolks and return to the pot. | 6. Cook over medium heat, stirring constantly, until the mixture thickens, about 3 minutes. | 7. Pour the custard into a mixing bowl and cover the surface with plastic wrap to prevent a skin from forming. | 8. Cool. | 9. Slowly melt the chocolate in a heavy pot over low heat. | 10. Remove from the heat and brush the inside of the baked pie shell with melted chocolate. | 11. Cool. | 12. Pour the cooled custard into the pie shell. | 13. Arrange the raspberries on top of the custard. | 14. Place the red currant jelly and brandy in a small pot and boil for 1 minute. | 15. Cool until the glaze is room temperature but still liquid. | 16. Brush the glaze over the fruit and leave in a cool place until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	3	tablespoons	granulated	59.9625	11.2515	1.8769	0.9359999999999999
purpose flour	2	tablespoons		-	-	-	-
pie shell	9	inches	baked	-	-	-	-
chocolate	3	ounces	bittersweet	431.2035	51.3702	3.3169999999999997	29.0871
raspberry	2	cups		127.92	29.3724	2.952	1.599
red currant jelly	1/2	cup		-	-	-	-
brandy	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.