- 3½ cup frozen or fresh Oregon marionberries
- 1 cup granulated white sugar
- 4 T instant clear gel (source King Arthur Flour Co or cake decorating store online or local)
- In a large bowl combine ½ cup of the sugar with the berries and let sit until juices start to form in bottom of the bowl (about 20 minutes).
- If using frozen berries, let sit until thawed and retain ½ cup juice.
- Combine the instant clear gel with the remaining ½ cup sugar and stir into the fruit.
- Set aside of in refrigerator until crust and chocolate filling are ready.
- ½ cup and 1 T unsalted butter
- 1.5 oz unsweetened chocolate, chopped
- ¾ cup all-purpose flour
- ¼ tsp sea salt
- ¼ cup and ½ tsp unsweetened cocoa powder
- 1 ¼ cup white granulated sugar
- 1 extra-large egg, lightly beaten
- 1 T vanilla extract
- In a 1 quart saucepan heat cream and salt to almost boiling.
- Remove from heat and add the chopped chocolate, vanilla and hazelnut flavorings until completely incorporated and smooth.
- Set aside half of the chocolate to thicken to a spoonable consistency for the pie top rosette decoration.
- The other half of the chocolate will be used thinner (but not runny) for coating the pie crust and drizzling on top of berry filling.
- In cooled crust, spread ½ the chocolate filling, coating bottom and up sides evenly.
- Let sit for a few minutes in fridge to get firm.
- Remove from fridge and add the berry filling.
- Drizzle top of pie with a couple tablespoons of the chocolate filling (warm chocolate in microwave if it has become too firm).
- Put remaining chocolate filling in a piping bag or ziplock bag and use or cut a star tip to make rosettes on top of the pie.
- Sprinkle 1 ½ tablespoons finely chopped toasted hazelnuts around edge and center on top of pie.