This recipe is very simple. The crust is a mix of crushed chocolate wafers, melted bittersweet chocolate & butter, and sugar. I used our food processor:
It's possible I used more than 7 ounces of wafers since our wafer box was 9 ounces and I guessed on the amount. There was an awful lot of crumb mixture to put in the pie plate and the recipe said not to press firmly. I ended up pressing firmly to make all the yummy crust fit!
With so much crumb mixture, it was a bit difficult. I'd pile up a nice edge then accidentally knock some off while trying to pile up an edge on another part, but mom and I decided to just sample all the crust that fell off!!!
It's possible I used more than 7 ounces of wafers since our wafer box was 9 ounces and I guessed on the amount. There was an awful lot of crumb mixture to put in the pie plate and the recipe said not to press firmly. I ended up pressing firmly to make all the yummy crust fit!With so much crumb mixture, it was a bit difficult. I'd pile up a nice edge then accidentally knock some off while trying to pile up an edge on another part, but mom and I decided to just sample all the crust that fell off!!! Next I made the filling. The filling is condensed milk, creme fraiche, lemon juice, lemon peel, and slightly smushed raspberries. 
The pie has to chill for at least 2 hours. Right before serving, a few more raspberries are scattered on top.
As surprising as it is, with all the kitchen gadgets we own, we do not have a pie server. I didn't want to 'ruin' the pie, so I put SP in charge of getting out the first slice using a regular spatula!!! He reluctantly did so, and here's the first piece of pie:
Maybe by Thanksgiving we'll get a real pie server for the pumpkin pie...?! Here's some better photos:
Recipe: http://www.bonappetit.com/magazine/fasteasyfresh/2009/07/no_bake_chocolate_raspberry_cream_pie
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