Black Bottom Raspberry Pie




1/2 cup almonds

1/2 cup butter

1/4 cup sugar

1 packet of graham crackers (about 5 ozs.)

Chocolate filling

8 ozs. semisweet chocolate

1/2 cup heavy cream

1 1/2 T raspberry syrup

Raspberry filling

10 - 12 ozs fresh or frozen raspberrys

1 T raspberry syrup

1 packet gelatin

2 cups heavy cream

2 T sugar


Prepare the crust

In a food processor grind the almonds as small as possible. Add the graham crackers, butter and sugar. Process for 2 minutes. Mold in a 10-inch pie or tart pan. Bake for 12 minutes at 350 degrees F. Cool.

Prepare the chocolate filling

Melt the chocolate, cream and syrup in a small sauce pan. Stir until smooth. Pour into the crust and roll the filling around to coat all of the crust. Cool. Repeat the coating process as the chocolate cools to evenly distribute the filling.

Prepare the raspberry filling

In a sieve, mash the raspberries to separate the pulp from the seeds. Add gelatin and syrup to the pulp and heat until the gelatin dissolves. Cool until it just begins to thicken. Whip the cream with the sugar and fold into the raspberry pulp. Pour in the crust and refrigerate overnight.