Jim’s Chocolate Berry Pie

Jim’s Chocolate Berry Pie

I made this pie especially for Jim, Jake’s dad. Our first full day up here in Alaska ended with a family dinner at the local Thai restaurant. Jim drove home with me while Jake drove his mother home in style (awww…so sweet). On the way back Jim commented that all that was missing now was a nice slice of pie. He said it so wistfully that I thought: “oh yea, I’ll make him one tomorrow.” Luckily Karen (Jake’s mom) had a ton of fruit left over from Ayla’s (Jake’s niece) birthday party (which we missed by a matter of hours…sad!), so we decided to use all the leftover blueberries, raspberries and blackberries together to make a berry pie. Then we noticed we had baking chocolate…and it just went HAYWIRE from there. To make the rum whipped cream, simply use this recipe for Holiday Spiced Coffee with Brandied Whipped Cream and sub in rum for the brandy. Make a double batch if you want, and use the leftovers to top your coffee (you drunken fool).

Jim’s Chocolate Berry Pie
for the filling:
1 container blueberries, washed, bad berries picked out
1 container raspberries, washed, bad berries picked out
1 container blackberries, washed, bad berries picked out
3/4 cup rum
1/4 teaspoon cinnamon
1/2 teaspoon sugar
1 teaspoon ginger powder
1/2 teaspoon ground cardamom
1/2 teaspoon orange peel
3 tablespoons honey

for the crust:
1 1/2 teaspoons vanilla
3 tablespoons butter, melted
4-6 squares unsweetened baking chocolate, melted
1/4 teaspoon cinnamon
1/2 cup sugar (more or less, to taste)
1 plastic wrap package graham crackers, crushed
1/2 cup almonds, crushed

1. In a large mixing bowl with a lid, combine the berries, cinnamon, sugar, ginger powder, cardamom, orange peel, honey and rum. Put the lid on the mixing bowl and shake vigorously to coat the berries in the mixture. Let it sit for at least 30 minutes, preferably an hour, shaking occassionally to redistribute the mixture amongst the berries.
2. Preheat the oven to 375F. Meanwhile, combine the melted butter and chocolate in a medium bowl and stir to combine.
3. Add the vanilla, sugar and cinnamon to the chocolate mixture and stir in well.
4. In a 9-inch ungreased pie plate, stir together the crushed graham crackers and almonds.
5. Add the chocolate mixture to the pie plate and mix thoroughly, making sure all the graham crackers and almonds are coated with the chocolate.
6. Work the graham cracker and chocolate mixture around the bottom and sides of the pie plate, pressing firmly so the mixture sticks well.
7. Once the berries have soaked long enough, carefully pile them on top of the crust, distributing them evenly.
8. Put the pie in the oven for 45 minutes to an hour, till berries have cooked down a bit, the berries on top are just brown and the crust is cooked.
9. Cool till just warm and top with rum whipped cream.

I love the way the berries look in the pie, so I waited till I dished it up to plop on the whipped cream.


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