Today is National Raspberry Cream Pie Day, and what's a raspberry cream pie without chocolate? So for this recipe, the cream portion of the pie is Chocolate Pudding!
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. 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
Crust
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup sweet butter, melted
1/4 cup sugar
Filling
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 sweet butter
Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 Tbsp powdered sugar
1/2 tsp Madagascar vanilla extract
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