Last May, I decided that I loved baking so much that I wanted to start baking extra-special treats for my friends on their birthdays. A whole year ago, I made my first-ever layer cake from scratch, a double chocolate raspberry concoction, and gave it to my friend Annmarie on her special day.
A whole year's worth of birthday baking has passed, and Annmarie still loves chocolate and raspberry. This time around, she got a pie. A black-bottom chocolate pudding pie with fresh raspberries and whipped cream. Enough said.
As you might guess, the pie was dreamy. Especially with my first taste of fresh raspberries in just about forever. And that oreo crust makes me swoon every time. It did get really messy when I started cutting it up, though, so if you're a stickler for presentation I'd recommend popping it in the freezer for a bit so it firms up. Also, a heads up that this recipe requires an overnight chill in the fridge, so be sure to factor that into your prep time.
Happy birthday, Annmarie!
p.s. Annmarie successfully defended her dissertation this morning! Congrats, doc!
Chocolate Raspberry Cream Pie
Adapted from Bon Appetit
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons 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 tablespoons (1/4 stick) unsalted butter
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1. Spray 9-inch-diameter springform pan with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom of prepared dish. Chill crust 30 minutes.
2. Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.
3. 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.
4. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.
5. 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.