Black-Bottom Raspberry Cream Pie

Name: Black-Bottom Raspberry Cream Pie
Prep time: 35 min
Cook time: 25 h
Total time: 25 h 35 min
Yield: 8 serving(s)
Ingredients: nonstick vegetable cooking spray; 1 3/4 cups chocolate wafer cookies, crushed (about 30 cookies from one 9-ounce package); 1/2 cup unsalted butter, melted; 1/4 cup sugar; 1/2 cup sugar; 1/4 cup unsweetened cocoa powder (preferably Dutch-process); 2 tablespoons cornstarch; 2 1/2 cups whole milk, divided; 2 large egg yolks; 1 large egg; 4 ounces bittersweet chocolate (not unsweetened) or 4 ounces semisweet chocolate, finely chopped (not unsweetened); 2 tablespoons unsalted butter (1/4 stick); 3 1/2 pints raspberries; 1 cup chilled whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

Submitted by lazyme

"Sorting through my old Bon Appetit magazines, I found this recipe in the July 04 issue. It sounds (and looks!) very good. I hope to try it this summer."

Download

Ready In:: 25hrs 35mins
Ingredients:: 16
Serves:: 8

ingredients

Crust
nonstick vegetable cooking spray
1 ³⁄₄ cups chocolate wafer cookies, crushed (about 30 cookies from one 9-ounce package)
¹⁄₂ cup unsalted butter, melted
¹⁄₄ cup sugar
Filling
¹⁄₂ cup sugar
¹⁄₄ cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
2 ¹⁄₂ cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet chocolate (not unsweetened) or 4 ounces semisweet chocolate, finely chopped (not unsweetened)
2 tablespoons unsalted butter (1/4 stick)
Topping
3 ¹⁄₂ pints raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
¹⁄₂ teaspoon vanilla extract

directions

For crust:
Spray 9-inch-diameter glass pie dish with nonstick spray.
Blend cookie crumbs, butter, and sugar in medium bowl.
Press mixture evenly over bottom and up sides (not on rim) of prepared dish.
Chill crust 30 minutes.
Preheat oven to 350°F
Bake crust until set, about 10 minutes, then cool.
For filling:
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well.
Gradually add 1/4 cup milk, whisking until cornstarch dissolves.
Whisk in remaining 2 1/4 cups milk, then egg yolks and egg.
Stir over medium-high heat until pudding thickens and boils, about 8 minutes.
Remove from heat.
Add chocolate and butter; whisk until melted and smooth.
Spread pudding in prepared crust.
Press plastic wrap onto pudding to cover and chill pie overnight.
For topping:
Peel plastic wrap off pie.
Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over).
Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie.
Arrange remaining berries atop cream.
Chill pie at least 1 hour and up to 4 hours.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

View Full Profile