Fayette County

Black Raspberry Chocolate Pie takes top honors in Lexington pie contest

Maci Smith, left, and Nini Smith, right ate pie at the Great American Pie Contest and Ice Cream Social at Fifth Third Bank Pavilion at Cheapside Park in Lexington, Ky., on Tuesday July 2, 2013. The Young at Heart Jazz Band played music and the ice cream was provided by Chaney's Dairy Barn. Photo by Tessa Lighty | Staff
Maci Smith, left, and Nini Smith, right ate pie at the Great American Pie Contest and Ice Cream Social at Fifth Third Bank Pavilion at Cheapside Park in Lexington, Ky., on Tuesday July 2, 2013. The Young at Heart Jazz Band played music and the ice cream was provided by Chaney's Dairy Barn. Photo by Tessa Lighty | Staff Herald-Leader

In Lexington's Great American Pie Contest and Ice Cream Social on Tuesday, Stephanie Jeter took first prize in the Made from Scratch division. Jessica Dooley was first in the Semi-Homemade division.

Jeter also finished second in the Semi-Homemade division. Tina Arthur was third in that class.

Barbara Coats finished second in the Made from Scratch division, while Barbara Harper Bach took third.

Here is Jeter's recipe that won the Made from Scratch division:

Black Raspberry Chocolate Pie

Crust:

1½ cups chocolate wafer cookie crumbs

6 tbsp unsalted butter, melted

¼ cup sugar

Topping:

1 cup fresh raspberries (black)

Filling:

½ pint fresh black raspberries

½ cup sugar

2 tbsp water

1 tsp fresh lemon juice

1 8oz package cream cheese

½ cup chilled heavy whipping cream

¼ tsp vanilla extract

For crust:

Preheat oven to 350 degrees. Combine cookie crumbs, melted butter and sugar in processor. Process until crumbs are moistened. Press mixture into bottom and sides of pie pan. Bake 10 minutes, cool crust completely on rack.

For filling:

Combine berries, ¼ cup sugar, 2 tbsp water, lemon juice in processor. Puree until smooth. Pour through strainer set over bowl; discard seeds. Combine cream cheese and sugar in medium bowl and cream together. Then add vanilla and whipping cream and beat until mixture is smooth and stiff peaks form. Fold in puree. Spread evenly in cooled crust. Cover and refrigerate overnight. Arrange berries in circle on top.

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