Wednesday, August 1, 2018
BLACK BOTTOM RASPBERRY CREAM PIE: Raspberry Cream Pie Day
This recipe is from Bon Appetit (July 2004) aka Epicurious for Black Bottom Raspberry Cream Pie. The "black bottom" is a layer of chocolate pudding.. and as a bonus there's a chocolate cookie crust. I'm all about chocolate. Be sure and chill the pie overnight before adding the topping.
As far as berries go, any great organic raspberry works. I love Driscoll's raspberries because they're always good. This is raspberry season, so pick up a few pints today and make this incredible pie to celebrate National Raspberry Cream Pie Day! No time to make this delicious pie? Dance the Black Bottom! See video below.
FYI: This recipe is also a great black bottom 'anything' recipe: bananas and other fruit go very well with it, too.
Black Bottom Raspberry Cream Pie
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup unsalted butter, melted
1/4 cup sugar
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 Tbsp cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 Tbsp unsalted butter
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract