Chocolate Raspberry Boston Creme Pie

1. Sift together flour, sugar, baking powder and salt, place in a mixing bowl.

2. Add butter, milk, and vanilla and mix until well combined.

3. Add yolks and mix for 1 minute.

4. In a separate bowl, whip whites and sugar until they have soft peaks.

5. Fold the whipped egg whites into the batter.

6. Divide the batter between to parchment lined 9-inch pie tins.

7. Bake at 325F for 30 minutes until golden brown.

8. Remove from oven and let cool.

9. Cut out a circle from the top of the pie without cutting through to the bottom. (The top will be like a flat cone cut from the bottom of the cake.)

10. Drizzle the bottom of the cake with Chambord liqueur. Fill with chocolate custard. Replace the top of the cake. Sprinkle top with powdered sugar.

11. Serve slices with fresh raspberries.

Chocolate Custard:

1/3 cup sugar

2 Tablespoons flour

1 Tablespoon cornstarch

1/4 teaspoon salt

1 1/2 cups milk

1 egg

1 egg yolk

1 teaspoon vanilla extract

4 oz. semi-sweet chocolate, cut into small pieces

1 cup heavy cream

1. Bring milk to a boil in a small saucepan.

2. Meanwhile, whisk together sugar, flour, cornstarch, salt, egg, and egg yolk until thick and the sugar has dissolved.

3. Pour half of the hot milk into the egg mixture. Mix well and pour back into the saucepan with the remaining hot milk.

4. Bring to a boil while whisking constantly. When thick, remove from heat and stir in chocolate.

5. When cool, place in the refrigerator until cold.

6. Whisk heavy cream until it forms stiff peaks. Fold into the chocolate custard.