RASPBERRY PIE RECIPE FOR VALENTINE'S DAY

Steps:

• 1. PIE CRUST
• 2. In a small, heavy bottomed sauce pan, heat the preserves until the jam part becomes liquid. Mix in cornstarch.
• 3. When thickened slightly, spread into bottom of the blind-baked, cooled pie shell.
• 4. Set aside. Allow perserves to gel. They will be tacky to the touch.
• 5. CREAM PIE FILLING
• 6. Line up premeasured ingredients next to the stove.
• 7. In a medium sized heavy bottomed sauce pan, whisk dry ingredients.
• 8. Add milk, whisking to make sure all dry ingredients are dissolved.
• 9. Place sauce pan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
• 10. Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
• 11. Once mixed, add back to the the milk mixture. Return to flame.
• 12. Boil for one minute, stirring constantly. Remove from flame.
• 13. Add butter and vanilla extract. Stir until mixed.
• 14. Allow mixture to become tepid. Pour carefully over preserve-coated pie shell, taking care not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
• 15. TOPPING:
• 16. Cover the top of the pie filling with raspberries pointed side up in rows.
• 17. Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
• 18. Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the rasperries in a pretty pattern.
• 19. Allow the pie to "set" for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.