We’re doing a little weekend getaway in Camden, ME, and are so sad to miss Community Plate‘s Second Annual Pi(e) Day Celebration & Fundraiser! BUT I was happy to donate a pie for their auction before we left.
Since I needed to make the pie before leaving, my options were limited, but I landed on Erin McDowell’s Chocolate Covered Raspberry Pie, a combination I love and a pie I’ve wanted to make forever. A baked pie crust layered with fresh raspberries, topped with airy chocolate mousse, and finished with a raspberry coulis and whipped cream. For extra insurance, I brushed the pie shell with melted chocolate as a moisture barrier and added a bit of cream cheese to the whipped cream to stabilize it. Fingers crossed it holds up!
And because I am a completely crazy person, I made a second pie just in case — and it had to be Melissa Clark’s Maple-Honey Pecan Pie, which accounted for about 50 percent of all your recommendations. Thank you, again! It smells SO good and the pie crust was a delight to work with.
If you’re headed to the fundraiser tonight and you have the winning bid on either, you HAVE to let me know how they turned out. It took everything in me not to sneak a sliver before dropping them off.
