Menu Enter a recipe name, ingredient, keyword...

No-Bake Chocolate Raspberry Cream Pie

By

The perfect dessert for your next barbecue: This chilled pie is an appealing combination of chocolate, berries, and lemon. And all it takes is a food processor and a whisk. The crust—made from chocolate wafer cookies and melted chocolate—is simply pressed into the pan. The filling is just a mix of sweet, bright, and tangy ingredients.

Google Ads
Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 7 ounces chocolate wafer cookies (about 32), coarsely broken
  • 1/2 cup bittersweet chocolate chips
  • 6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
  • 1/4 cup sugar
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup crème fraîche (or sour cream)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon finely grated lemon peel
  • 2 1/2 cups fresh raspberries (two 6-ounce containers)

Details

Preparation time 30mins
Cooking time 150mins
Adapted from epicurious.com

Preparation

Step 1

1. Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.

2. Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining raspberries over pie. Cut into wedges and serve.

You'll also love

Review this recipe

Diamants Chocolat Framboise: Chocolate-Raspberry "Diamonds" Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans