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Home -> Baked Goods -> Pastries
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 3/4 cup chocolate cookie crumbs 1/2 cup melted butter 1/4 cup sugar
Filling: 1/2 cup sugar 1/4 cup cocoa powder 2 tbsp. cornstarch 2 1/2 cups milk 2 large egg yolks 1 large egg 4 ounces chopped semisweet chocolate 2 tbsp. butter
Topping: 2 pints fresh raspberries 1 cup heavy or whipping cream 2 tbsp. powdered sugar 1/2 tsp. vanilla extract
Directions
For Crust: Lightly coat a 9 inch glass pie dish with nonstick spray. Stir together cookie crumbs, butter and sugar in a medium bowl until evenly moistened. Press into bottom and up sides if pie plate. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Bake crust about 10 minutes until set. Cool crust completely on a rack.
For Filling: Stir together sugar, cocoa and cornstarch in a medium saucepan. Whisk in milk, yolks and egg. Cook, stirring, over medium-high heat until boiling and thickened. Whisk in chocolate and butter until melted and smooth. Spread filling over crust. Cover and refrigerate overnight.
For Topping: Sprinkle 1 pint raspberries over filling and press lightly to adhere. Beat together cream, sugar and vanilla to stiff peaks in a medium bowl. Spread whipped cream over raspberries. Sprinkle remaining pint raspberries over. Cover and refrigerate at least 1 hour before serving.
Serves 8 to 10.
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