Chocolate Raspberry Chia Seed Pie

Ingredients

• 24 chocolate sandwich cookies
• 5 tablespoons unsalted butter, melted
• 12 ounces fresh raspberries
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 3 tablespoons chia seeds
• 12 ounces semisweet chocolate chips
• 2 cups heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries, for garnish
• 2 tablespoons chocolate shavings, for garnish

Method

1. 1

   Pulse the chocolate sandwich cookies in a food processor into fine crumbs.

2. 2

   Stir the melted butter into the crumbs until evenly moistened, then press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

3. 3

   Chill the crust in the refrigerator while preparing the fillings.

   15:00 · Chill crust
4. 4

   Combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat, mashing gently as they soften.

   5:00 · Cook raspberries
5. 5

   Stir in the chia seeds and simmer, stirring occasionally, until thickened into a jammy consistency.

   5:00 · Simmer chia jam
6. 6

   Remove the raspberry chia jam from heat and let cool to room temperature.

7. 7

   Spread the cooled raspberry chia jam evenly over the bottom of the chilled crust.

8. 8

   Place the chocolate chips and salt in a heatproof bowl.

9. 9

   Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, then pour over the chocolate chips.

   3:00 · Heat cream
10. 10

    Let the cream and chocolate sit undisturbed for 2 minutes, then whisk until smooth and glossy.

    2:00 · Let sit
11. 11

    Whisk in the vanilla extract, then pour the chocolate custard evenly over the raspberry chia layer.

12. 12

    Refrigerate the pie until the chocolate layer is fully set.

13. 13

    Garnish with fresh raspberries and chocolate shavings before slicing and serving.