Dark Chocolate Raspberry Cream Pie Recipe
Prep Time:
25 minutes plus chilling
Cook Time:
25 minutes plus cooling
Serves:
12
Ingredients
- 1 1/4 Cups chocolate wafer cookie crumbs
- 3 Tablespoons sugar
- 4 Tablespoons unsalted butter, melted
- 4 Ounces dark or semisweet chocolate
- 2 Cups whole milk, divided
- 4 Tablespoons cornstarch
- 1/2 Cup sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 Teaspoons vanilla extract
- Pinch salt
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 3 Tablespoons sugar
- 1 Cup heavy cream
- 2 Tablespoons confectioner's sugar
- 1 Tsp. vanilla extract
Directions
- Preheat oven to 350°F.
- Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.
- Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside. Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.
- Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved.
- Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.
