Monday, May 17, 2010

Chocolate Raspberry Cream Pie

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.

Anatomy of a Birthday Pie

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.

Chocolate Raspberry Pie, Middle Layer

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
Serves 12
Printable Recipe

Crust
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

Filling
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

Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
preparation

For crust:
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.

For filling:
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.

For topping:
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.

7 comments:

(wife.) said...

This...looks...like maybe the best thing I've never eaten. The pics are *gorgeous*!!!

Andrea said...

Amazing! Beautiful.

Lauryn said...

Chocolate and raspberry is one of my most favorite combos! both the pie and the cake look amazing!!!

andi said...

Absolutely DIVINE!!!
I agree with Lauryn~nothing's better than chocolate and raspberries!!

And, congrats to Anne Marie!

grace said...

i'm not sure if i'd prefer this amazing pie or your debut layer cake--they're both pretty extraordinary. that said, the best birthday present ever would have to be a completed and successful defense of one's dissertation--congrats to annmarie!

Natalie said...

wow this is incredible...I was a piece NOW! thanks for posting such a beautiful recipe, I can't wait to try sometime :)

Annmarie said...

It was an amazing pie, Amy! Love you! :) And thanks to everyone else for the nice comments!!

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