- 8
- 20 mins
- 80 mins
Ingredients
- Crust:
- 1-3/4 cups crushed chocolate wafer cookies (about 30 cookies)
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup sugar
- Filling:
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder (Dutch process)
- 2 Tbls. cornstarch
- 2-1/2 cups whole milk, divided
- 2 large egg yolks
- 1 large egg
- 4 oz. bittersweet or semi-sweet chocolate, finely chopped
- 2 Tbls. (1/4 stick) unsalted butter
- 3 half-pint containers raspberries
- Topping:
- 1 cup chilled whipping cream
- 2 Tbls. powdered sugar
- 1/2 tsp. vanilla extract
Preparation
Step 1
Spray 9 in. glass pie dish with non-stick spray. Blend cookie crumbs, butter and sugar in medium bowl.
Press mixture evenly over bottom and up sides (not on rim) of pie dish. Chill crust 30 mins.
Preheat oven to 350F. Bake crust until set, about 10 mins, then cool. Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend. Gradually add ¼ cup milk, whisking until cornstarch dissolves. Whisk in remaining 2¼ cups milk, then egg yolks and egg. Stir over med-high heat until pudding thickens and boils, about 8 mins. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread in crust. Press plastic wrap on top to cover and chill overnight. Peel wrap off pie. Cover chocolate pudding with raspberries, pointed side up, press lightly. Some berries will be left over.
Beat cream, sugar and vanilla in medium bowl until peaks form; spread over berries. Arrange remaining berries atop cream.
Chill at least 1 hour and up to 4 hours.