12 March 2009

MGP eats: Chocolate Pie with Raspberry Coulis and Whipped Cream

As promised, here is the first of many MGP recipes to come.  I thought I'd get a little sweet and cheeky with the first one, by sharing a decadent dessert to match some of our colors, which are always edible in inspiration.  For this recipe, I honor chocolate Grand Jubilee, cream Clara, and raspberry Wee Jubilee:  Chocolate Pie with Raspberry Coulis and Whipped Cream.

This is my version of a very popular pie that my mom makes for company (she said the recipe is originally from a neighbor she called "The Pie Lady").  I have my mom to thank for sparking my love of cooking--she is an excellent cook and I learned great fundamentals from her.  My departure in the kitchen has been recreating southern recipes with great organic ingredients and substituting anything processed for a fresh, whole alternative.  

While I respect the fact that this original recipe calls for a pre-made crust, I've learned that the best crusts are pretty easy to make and contain 4 good ingredients instead of 20 mostly artificial ones.  I also took the corn syrup out of this recipe because I have yet to find a corn syrup that I don't suspect contains GMO corn.  I also increased the amount of chocolate!  The result is an easy, decadent crowd pleaser.  A must for chocoholics.  

I'll discuss the very important connections between Mod Green Pod's organic cotton and food as I present more recipes, but for now, let's get to the yummy stuff.

Chocolate Pie with Raspberry Coulis and Cream


1 cup all-purpose flour (I use unbleached organic flour)
pinch salt
3/4 stick cold, unsalted butter (I like Organic Valley's butter)
1/4 cup cold water 

In a large bowl containing the flour, cut in the butter in small pieces and blend with your fingertips for 2 minutes.  Pour in some of the water and mix minimally, adding water as needed, until you have a clumpy ball of dough.  The key to a good crust (or any baked item) is minimal mixing.

Wrap and refrigerate for 1 hour.  When ready, roll and form into standard pie pan.


1 stick butter
4 oz. semi-sweet chocolate (I use Green & Black's delicious organic chocolate baking bar)
1-1/2 cup sugar
4 eggs 
1/4 tsp. salt
1 tsp. vanilla

Preheat oven to 350.

Melt the butter and chocolate on low heat, stirring frequently.  When the mixture has completely melted, add sugar, eggs, salt and vanilla and beat until well mixed.  Pour into the formed, raw pie crust and bake for 40 minutes.  

The pie will be large and puffy when you pull it out of the oven, but as it cools, it will collapse into a dense, fudgy form.


1 bag frozen organic raspberries
sugar to taste

When raspberries are in season, this pie is great with fresh berries scattered on the plate.  But in the off season, frozen raspberries make a perfect coulis.  Heat the raspberries with a small amount of sugar until the berries defrost and simmer for a few minutes.  Remove from heat and squeeze half a lemon into the mix.  Cool then strain out the seeds and it's ready to serve.  I drizzle on the pie, on the plate, or pour into a pitcher for my guests to serve their own.


1 pint organic cream
small amount of sugar to taste
1 tsp. real vanilla

Whip and serve!


1 comment:

Bonnie said...

Your fabric makes the dessert look even more luscious! Thanks for the recipe!!