Chocolate Raspberry Cream Pie

After spending a month in Italy I thought I would come back inspired to get back in the kitchen.  But with a month of not cooking I got out of the swing of things and had a hard time getting back to it.  This is also because I recently moved into a new house that has AN ELECTRIC STOVE–Boo hiss.

One of my first cooking ventures since being back was this no-bake pie.  I saw it while flipping through the pages of an old Bon Appetit Magazine and it seemed perfect considering I had just gone to a U-Pick berry farm and came home with 5 pounds of raspberries.

Unfortunately, I found this pie to be strange.  I didn’t realize how lemony the little bit of required lemon zest and juice would make the creamy center of the pie.  Chocolate and lemon?  I think it’s weird, and so did my taste tester Halle.  However, several other friends loved the pie.  If I were to make it again, I would keep the lemon juice–because it is used as a thickening agent–and nix the zest.  The crust itself was scrumptious, as were the fresh raspberries and cream.  Disregarding of my personal preferences, here is the recipe.

Makes one pie:

  • 7 ounces chocolate wafer cookies (about 32), coarsely broken
  • 1/2 cup bittersweet chocolate chips
  • 6 tablespoons (3/4) stick butter, cut into 1/2-inch cubes
  • 1/4 cup sugar
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup creme fraiche
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated lemon peel (proceed with caution)
  • 2 1/2 cups fresh raspberries (2 6-ounce containers)

    Place broken cookies in a food processor.  Using the pulse button, process until finely ground.  Place chocolate chips, butter, and sugar in a microwave-safe bowl.  Microwave on high at 15-second intervals until melted, stirring occasionally.  Add the chocolate mixture to the processor and blend until combined.  Press the crumb mixture onto the bottom and up the sides of a 9-inch glass pie dish.  Chill crust while preparing the filling.

    Whisk condensed milk, creme fraiche, lemon juice, and lemon zest in a large bowl to blend.  Add half of the raspberries.  Stir, pressing gently on some raspberries so that they begin to break apart. Transfer the filling into the crust.  Chill the pie until the filling is set, about 2 hours.

    Scatter or arrange the remaining raspberries over the pie.  Cut into wedges and serve.

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