Black-Bottom Raspberry Cream Pie

Black-Bottom Raspberry Cream Pie
Photo by Mark Thomas

Ingredients

  • 2 tablespoons powdered sugar
  • 3 1/2-pint containers raspberries
  • 1 cup whipping cream
  • 2 tablespoons unsalted butter
  • ¼ cup sugar
  • 8 tablespoons unsalted butter
  • 1 ¾ cups crushed chocolate wafer cookies
  • + 9 more ingredients
    • ½ teaspoon vanilla extract
    • ¼ cup unsweetened cocoa powder (preferably Dutch-process)
    • 2 tablespoons cornstarch
    • 2 ½ cups whole milk
    • 2 large egg yolks
    • 1 large egg
    • 4 ounces bittersweet (not unsweetened) or semisweet chocolate
    • ½ cup sugar
    • Nonstick vegetable oil spray

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. Combine s...

View full recipe at Epicurious

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