I still had bran flakes cereal on hand. It’s so sweet and mealy – I just love it. And, raisins lurked in the cupboard. Raisin Bran…something….is a no-brainer. But then I thought about something more. Both blueberries and chocolate came to mind. Thus, I cooked a Wild Blueberry Raisin Bran Chocolate Silk Pie!
It’s rich. It’s decadent. And, it’s oh, so delicious.
Brace yourself…
Oh, and are you ready for Christmas Eve?
This may just distract you a tad…
Wild Blueberry Raisin Bran Chocolate Silk Pie
Bran Crust:
1 stick. ice cold butter, chopped into 1″ pieces
1 large egg
1 Tbs. vinegar
1 cup bran flakes cereal
1 cup all purpose flour
2-3 Tbs. ice water
Pulse together all the crust ingredients until sandy and beady. Drizzle in just enough cold water to create somewhat doughy beads.
Transfer the beads to parchment paper and form into a circular mound.
Top with an additional piece of parchment and roll out into an 11″ round.
Transfer to a 9″ pie plate, folding under and fluting the edges.
Preheat the oven to 425 degrees.
Wild Blueberry Raisin Filling:
1 cup dried wild blueberries
1 cup raisins
1 1/2 cup Bonne Maman Wild Blueberry Preserves
Spread the dried fruit over the uncooked crust and then top with the preserves, stirring well.
Bake at 425 degrees for about 25 minutes, until the crust edges are golden brown and you smell a sweet aroma.
Remove from the oven and chill for several hours to set.
Meanwhile –
Chocolate Silk Layer:
14 oz. dark chocolate chunks
1 cup heavy whipping cream
fresh blueberries
Over VERY low heat, melt the chocolate and slowly stir in the cream – whisking constantly so as not to burn the chocolate. Keep stirring until smooth, completely melted, and totally emulsified.
Pour the chocolate mixture over the cooled blueberry raisin filling.
Chill for several hours to allow to set.
Top with fresh blueberries to serve.
A giant glass of milk accompanying the pie slice will be much appreciated. It’s thick, it’s rich, it’s delightfully decadent.
