Today is
National Raspberry Cream Pie Day, and what's a
raspberry 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, I've added a
chocolate cookie crust since I'm all about chocolate. Be sure and chill the pie overnight before adding the topping.
As far as berries go, any fresh raspberries work. 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!
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)
1/2 cup unsalted 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 unsalted butter
Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract
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.
Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.
For filling:
Combine sugar, cocoa, and cornstarch in heavy medium
saucepan; whisk to blend well.
Gradually add 1/4 cup milk, whisking
until cornstarch dissolves.
Whisk in remaining 2 1/4 cups milk, then egg
yolks and egg.
Stir over medium-high heat until pudding thickens and
boils, about 8 minutes.
Remove from heat.
Add chocolate and butter;
whisk until melted and smooth.
Spread pudding in prepared crust. Press
plastic wrap onto pudding to cover and chill pie overnight.
For topping:
Peel plastic wrap off pie.
Cover chocolate layer with
raspberries, pointed side up, pressing lightly into chocolate to adhere
(some berries will be left over).
Beat cream, sugar, and vanilla in
medium bowl until peaks form; spread over berries on pie.
Arrange
remaining berries atop cream.
Chill pie at least 1 hour and up to 4
hours.
