BLACK-BOTTOM RASPBERRY CREAM PIE
Categories Milk/Cream Chocolate Dessert Raspberry Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- 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.
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Likuwe Bani
[email protected]This pie is a bit too tart for my taste, but I think it would be perfect for someone who likes tart desserts.
Huzaifah Katumba
[email protected]This pie is perfect for summer! The raspberries are so refreshing.
Phora Nomakhanzana
[email protected]I'm not a big fan of pie, but this one is really good. The crust is flaky and the filling is creamy and delicious.
Sunita Devi
[email protected]This pie is absolutely delicious! I'll definitely be making it again.
Metoowie
[email protected]This pie is a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth.
Farah Mohamedsamy
[email protected]The instructions in this recipe are a bit confusing. I had to read them several times before I understood what to do.
John Michael “Johnny” McKinney
[email protected]This pie is a bit too rich for my taste, but it's still very good.
Nancy Presh
[email protected]I love this pie! It's my go-to dessert for potlucks and parties.
LOKWANG FRANCIS
[email protected]This recipe is a bit time-consuming, but it's worth it. The pie is absolutely delicious.
atiq imran
[email protected]This pie is a showstopper! It's perfect for special occasions.
Marquita Richardson
[email protected]I'm not a huge fan of black bottom pie, but this recipe changed my mind. The combination of chocolate and raspberry is perfect.
Syed mahad Ali Shah
[email protected]This pie was easy to make and turned out great! I used fresh raspberries and they really made the pie shine.
Andrew Coree
[email protected]The crust was a little soggy, but the filling was delicious. I think I would blind bake the crust next time.
Kelvin Njoroge
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. I think I would use less sugar next time.
Asma Nazakat
[email protected]I made this pie for my family and they all loved it! The crust was flaky and buttery, and the filling was creamy and delicious. I would definitely recommend this recipe to anyone looking for a classic and delicious pie.
Sweet Angel
[email protected]This recipe is a keeper! The black bottom layer is rich and chocolatey, while the raspberry cream filling is light and fluffy. The two layers complement each other perfectly.
Richemy Theodore
[email protected]This pie was a huge hit at my last dinner party! Everyone loved the combination of sweet and tart flavors, and the creamy filling was simply divine. I'll definitely be making this pie again soon.