Prep 35 mins
Cook 25 hrs
Sorting through my old Bon Appetit magazines, I found this recipe in the July 04 issue. It sounds (and looks!) very good. I hope to try it this summer.
- nonstick vegetable cooking spray
- 1 3⁄4 cups chocolate wafer cookies, crushed (about 30 cookies from one 9-ounce package)
- 1⁄2 cup 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 chocolate (not unsweetened) or 4 ounces semisweet chocolate, finely chopped (not unsweetened)
- 2 tablespoons unsalted butter (1/4 stick)
- 3 1⁄2 pints raspberries
- 1 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla extract
- For crust:
- Spray 9-inch-diameter glass pie dish with nonstick spray.
- Blend cookie crumbs, butter, and sugar in medium bowl.
- Press mixture evenly over bottom and up sides (not on rim) of prepared dish.
- Chill crust 30 minutes.
- Preheat oven to 350°F
- Bake crust until set, about 10 minutes, then cool.
- For filling:
- 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.
- Spread pudding in prepared crust.
- Press plastic wrap onto pudding to cover and chill pie overnight.
- For topping:
- 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.