How to make it

  • 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 glass pie dish (do not pack firmly).
  • Chill crust while preparing filling.
  • Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend.
  • Add half of raspberries.
  • Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink.
  • Transfer filling to crust.
  • Chill until filling is set, about 2 hours.
  • Scatter remaining raspberries over pie.
  • Cut into wedges and serve.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    wow high5 and above. love it bunches thanks
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