Saturday, June 13, 2009

Dessert - Chocolate Raspberry Pie

Earlier this week, my dad was flipping through my latest issue of Bon Appetit and saw a photo of 'No Bake Chocolate Raspberry Pie.' He informed us that he wanted to try the pie. So we decided to make it for dessert last night. It does have one 'tricky' ingredient -- creme fraiche. Giant Eagle didn't have it, telling us it is a seasonal item (I'd love to know which season as all the summer issues of my food magazines have many recipes with creme fraiche). So we put SP in charge of checking out Whole Foods (which is near his workplace). He went one day and they were completely out of it, but when he returned the next day there was a nice supply!

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!!!

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:


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