Black-bottom Raspberry Creme Pie
From rkallay 13 years ago
- 30 min to make
- Serves 8-10
raspberry creme pie
Ingredients
- oreo cookie pie crust shopping list
- ½ cup sugar shopping list
- ¼ cup unsweetened cocoa powder (Preferably Dutch-Process) shopping list
- 2 Tbsp cornstarch shopping list
- 2 ½ cups whole milk, divided shopping list
- 2 large egg yolks shopping list
- 1 large egg shopping list
- 4 ounces Bittersweet (Not Unsweetened) Or semisweet chocolate, finely chopped shopping list
- 2 Tbsp (¼ stick) unsalted butter shopping list
- 3 (1 cup) Containers raspberries shopping list
- 1 cup Chilled whipping cream shopping list
- 2 Tbsp powdered sugar shopping list
- ½ tsp vanilla extract shopping list
How to make it
- Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well.
- Gradually add ¼ cup milk, whisking until cornstarch dissolves.
- Whisk in remaining 2 ¼ 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
- 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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The Rating
Reviewed by 2 people-
Love this recipe!
FavoriteFixins
in Daytona Beach loved it
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Outstanding I'm with F.F.
mrcooksalot
in Denver loved it
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