Black-Bottom Raspberry Cream Pie

Ingredients

  • Nonstick vegetable oil spray
  • 1 ¾ cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup sugar
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 tablespoons cornstarch
  • + 9 more ingredients
    • 2 ½ cups whole milk, divided
    • 2 large egg yolks
    • 1 large egg
    • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    • 2 tablespoons (¼ stick) unsalted butter
    • 3 ½-pint containers raspberries
    • 1 cup chilled whipping cream
    • 2 tablespoons powdered sugar
    • ½ teaspoon vanilla extract

1. 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. 2. Preheat oven to 350°F. Bake crust until set, about 10 minutes, t...

View full recipe at SpringPad

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