Ruby Chocolate Chiffon Pie

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). In a medium bowl, whisk together flour, salt, and confectioners' sugar.

   Tip: Make sure to sift the flour for a light texture.

2. 2

   In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 2 minutes.

   Tip: Don't overmix for a smooth batter.

3. 3

   Add the large eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

4. 4

   Melt the ruby chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

   Tip: Temper the chocolate for a glossy finish.

5. 5

   Fold the melted chocolate into the butter mixture until well combined.

   Tip: Be gentle to avoid deflating the batter.

6. 6

   Gradually add the flour mixture to the chocolate mixture, alternating with the heavy cream, beginning and ending with the flour mixture.

   Tip: Don't overmix for a light and airy texture.

7. 7

   Stir in the ruby chocolate chips and fresh raspberries.

   Tip: Gently fold to avoid crushing the raspberries.

8. 8

   Pour the batter into a greased and floured pie dish.

   Tip: Make sure to fill the pie dish to the top.

9. 9

   Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Don't overbake for a tender texture.

10. 10

    Let the pie cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Tip: Allow the pie to set before serving.