By Alexandra Streck, Pastry Team Member at The Omni Grove Park Inn
Oreo Crumb Pie Shell
- 8 oz Oreo cookie crumbs
- 1 3/4 oz Granular sugar
- 2 oz Melted butter
- 3/4 oz Egg whites
Combine all ingredients in a bowl and mix together thoroughly. Press the crumbs into the pie shell and along the sides. Bake at 350⁰ for 15 minutes. Allow to cool.
- 4 3/4 Heavy cream
- 2 oz Corn syrup
- 5 1/2 c Chocolate
Bring the cream and corn syrup to a boil. Pour over the chocolate. Allow to sit for 1-2 minutes, then gently mix the cream into the chocolate until completely combined. It should be nice and shiny. Use this while it is still fluid but not too hot.
White Chocolate Chantilly
- 1 1/4 c Heavy cream (1 of 2)
- 1 c White chocolate
- 1 sheet Gelatin
- 1 1/4 c Heavy cream (2 of 2)
Boil the first 1 1/4 c of heavy cream, pour it over the chocolate and the bloomed gelatin. Stir the cream into the chocolate until completely combined. Once combined, mix in the second 1 1/4 c of heavy cream. Allow to sit overnight before using. Whip it up just like whipped cream.
To assemble the pie. Once the pie shell is cool, add a few tablespoons of raspberry jam to create a thin layer over the bottom of the shell.
Starting in the middle, begin placing fresh raspberries, open side down. Continue placing the raspberries until the entire bottom of the shell is covered.
Gently pour the fluid chocolate ganache over the raspberries, careful not to pour too quickly or heavily. Begin in the middle and work in a spiral to cover the entire layer of raspberries. Be careful not to go over the edge of the pie crust. Allow to set overnight.
Whip the White Chocolate Chantilly and begin decorating once the ganache is set.