No-Bake Chocolate Raspberry Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 oz chocolate wafer cookies (about 32) coarsely broken
1/2 cup bittersweet chocolate chips
6 Tablespoons (3/4 stick) butter, cup into 1/2 inch cubes
1/4 cup sugar
1 14-oz. can sweetened condensed milk
1/4 cup creme fraiche* see below
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-oz. containers)
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Directions: |
Directions:Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave safe bowl. Microwave on high at 15 second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch pie dish (do not pack firmly). Chill crust while preparing filling.
Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend.Add half of the raspberries. Stir, pressing gently on some raspberries, until berries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining berries over pie. Cut into wedges and serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 min prep; 2 hours 30 minutes total |
Personal
Notes: |
Personal
Notes: Creme fraiche is supposedly sold at most supermarkets and at specialty stores, but I don't think I've ever seen it. Not to worry as it's easy and fun to make:
1 cup heavy cream
2 tablespoons buttermilk
In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week).
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