Cover with other brie half Lay stuffed brie in center of pie crust, covering completely Place in center of greased cast iron baking sheet Pour remaining cranberry
mustard mixture over crust covered brie.
Pour
the mixture over the crust and smooth out the top with a spatula.
Press
this mixture over the crust.
Divide
the mixture over your crust into paper cases.
Pour
the mixture over the crust as the first layer.
Pour
the mixture over the crust.
Add
the mixtures over the crust.
Scrape down sides of mixing bowl with rubber spatula, and pour
mixture over crust.
Pour
the mixture over the crust, being sure to spread it across the tin evenly.
Spoon
the mixture over the crust and smooth the top.
Pour
mixture over crust and bake for 35 to 40 minutes or until it's still slightly wobbly in the centre, but not liquid.
Pour ice cream
mixture over crust, top with fresh raspberries and cacao nibs.