Maqui Berry News

A hands-down winner and crowd pleaser!  Delicious chocolate paired with nutritious Maqui Berries is just what the Doctor ordered.

Ingredients

1 pie crust, baked (For party guests with Celiac’s Disease, opt for a gluten-free crust)
1 large bag of frozen mixed berries OR 1 -2 bags of preferred frozen berry
1/2 cup of sugar (For the health-conscious, use sugar to taste)
1/2 a lemon
2 squares Bakers' semisweet chocolate
2 tbsp Maqui Berry Juice
1 tbsp cornstarch
1/2 cup pecans pieces

Place frozen berries in a strainer, and then plate the strainer inside a large bowl and allow the frozen berries to thaw in the refrigerator overnight.

Bake your pie crust 30-40 minutes at 350 degrees, or until golden.
Melt the bakers’ chocolate in a microwave-safe bowl in the microwave.  Melt for 40-45 seconds, stir, and melt for another 25-30 seconds.  Stir the chocolate in the bowl until it is smooth, and then spoon then evenly spread the melted chocolate on the bottom and mid-way up the sides of the crust.
Place the chocolate covered crust in the fridge until the chocolate is cool and no longer wet (about 30 minutes).

Gently strain any remaining juice from the berries without squashing them. *Do not throw away the juice!*

When the chocolate is cool and smooth, remove from the fridge and gently spoon the strained berries into the crust.  Squeeze the juice of half a lemon over the berries and gently stir the filling in the pie crust. Set the crust and filling aside for now.

In a pot on the stove, combine the juice from the strained berries, Maqui berry juice, sugar, and cornstarch.  Stir the mixture until the sugar has dissolved. Let the mixture simmer for 3-5 minutes, until it thickens.

Pour the mixture over the pie filling. Evenly distribute pecan pieces across the top and refrigerate uncovered for an hour.  Before serving, gently spoon out any extra liquid that may result from the settling berries and sauce.

Serve with your favourite frozen yogurt, ice cream, or whipped topping and enjoy!