No-Bake Chocolate Raspberry Cream Pie
A delightful no-bake dessert featuring a chocolate cookie crust filled with a creamy raspberry mixture and topped with fresh berries. The combination of chocolate, condensed milk, and fresh raspberries creates the perfect balance of rich and refreshing flavors.
Ingredients
- •7 ounces chocolate wafer cookies
- •½ cup bittersweet chocolate chips
- •6 tablespoons butter
- •¼ cup sugar
- •14 ounces sweetened condensed milk
- •¼ cup crème fraîche
- •¼ cup fresh lemon juice
- •1 teaspoon lemon peel
- •2½ cups fresh raspberries
Cooking Instructions
- 1.
Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
15 min
- 2.
Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
120 min
- 3.
Scatter remaining raspberries over pie. Cut into wedges and serve.
5 min
- 4.
*Sold at most supermarkets and at specialty foods stores.
