Fudge crostata with raspberry sauce

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: FUDGE CROSTATA WITH RASPBERRY SAUCE
  Categories: Candies, Fruits, Sauces
       Yield: 10 Servings
  
 ----------------------------NORMA WRENN NPXR56B----------------------------
      15 oz Pillsbury All Ready Pie
            Crusts
 
 ----------------------------------FILLING----------------------------------
       6 oz Pkg semi-sweet chocolate
            Chips
     1/2 c  Butter or margarine; soften
     2/3 c  Sugar
       1 c  Almonds; ground
       1    Egg
       1    Egg; separated
 
 -----------------------------------SAUCE-----------------------------------
      12 oz Pkg frozen raspberries with-
            Out syrup; thawed
     3/4 c  Sugar
       1 ts Lemon juice
 
 ------------------------------GARNISH OPTIONAL------------------------------
            Whipped cream; sweetened
            Chocolate curls
            Whole raspberries
  
   Prepare pie crust according to package directions for two-crust pie using
   10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared
   crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
   Heat oven to 425 degrees.  In small saucepan over low heat, melt chocolate
   chips with 2 tablespoons butter with 2/3 cup sugar until light and fluffy.
   Add almonds, 1 egg, egg yolk and melted chocolate; blend well. Spread
   mixture evenly over bottom of pie crust-lined pan. To make lattice top, cut
   remaining crust into 1/2-inch strips. Arrange strips in lattice design over
   chocolate mixture.  Trim edges and seal. In small bowl, beat egg white
   until foamy; grently brush over lattice. Bake at 425 degrees for 10
   minutes.  Reduce oven temperature to 350 degrees. Bake an additional 30 to
   35 minutes or until crust is golden brown. Cover edge of pie crust with
   strips of foil after 15 to 20 minutes of baking to avoid excessive
   browning. Cool; remove sides of pan. In blender container or food processor
   bowl with metal blade, blend raspberries at highest speed until smooth.
   Press through strainer to remove seeds; discard seeds. In small saucepan,
   combine raspberry puree, 3/4 cup sugar and lemon juice; blend well. Bring
   mixture to a boil over medium-low heat. Boil 3 minutes, stirring
   constantly.  Cool. Garnish pie with whipped cream, chocolate curls and
   whole raspberries. Serve with raspberry sauce. Store in refrigerator. 10 to
   12 servings. Source:  Pillsbury Bake-off Contest 34, $10,000 Winner Paula
   Cassidy
  
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