Double-Decker Chocolate and Cherry-Raspberry Birthday Pie Recipe Recipe

Step 1 : 

• Coat springform pans with nonstick spray and line bottoms with parchment paper.

Step 2 :

• On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled.
• Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans.
• Gently lift and settle dough into bottom and up sides of pan.
• Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator.
• Repeat with second large disc of dough and remaining pan.
• Chill at least 30 minutes.

Step 3 :

• On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds.
• Transfer on parchment to a rimmed baking sheet.
• Chill at least 30 minutes.
• Make the cherry-raspberry pie filling:

Step 4 :

• Preheat oven to 350°F.
• Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes.
• Let cool slightly, then coarsely chop.

Step 5 :

• Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
• Make the chocolate pie filling:

Step 6 :

• Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute.
• Add eggs, butter, evaporated milk, and salt; process until well combined, another 1–2 minutes.
• Assemble the pies:

Step 7 :

• Whisk egg and milk in a small bowl; set aside.
• Remove springform pans from refrigerator.
• Fill one crust with cherry-raspberry filling and the other with chocolate filling.
• Let thaw 5 minutes.

Step 8 :

• Brush edges of pie with egg wash, reserving any excess.
• Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal.
• Trim top crust to leave a 1/8” overhang, pinching excess dough together to seal.
• Repeat with second pie.

Step 9 :

• Brush top of cherry-raspberry pie with remaining egg wash.
• Using a sharp knife, cut several thin vents on surface of both pies.
• Chill 30 minutes.

Step 10 :

• Preheat oven to 400°F.
• Cover 2 rimmed baking sheets with foil.
• Transfer pies to sheets and bake until crusts are light golden, about 25 minutes.
• Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much.
• Carefully transfer pies to a wire rack and let cool 30 minutes.
• Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
• Make the Royal Icing:

Step 11 :

• Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.

Step 12 :

• Transfer one-third of the icing to a medium bowl.
• Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself.
• Fit pastry bag with circle tip, then transfer Royal Icing to bag.

Step 13 :

• Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes.
• Chill both icings at least 5 minutes.

Assemble the Birthday Pie

Step 14 :

• Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed.
• Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie.
• Pour cream-icing mixture into the center and evenly spread with the back of a spoon.
• Place cherry-raspberry pie on top and decorate with remaining Royal Icing.
• Chill at least 2 hours.

Step 15 :

• To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
• Do Ahead

Step 16 :

• Pies can be baked 3 days ahead; loosely cover with foil and chill.