Black-bottom Raspberry Cream Pie

Total Time: 25 hrs 35 mins Preparation Time: 35 mins Cook Time: 25 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 for crust:
• 2 spray 9-inch-diameter glass pie dish with nonstick spray.
• 3 blend cookie crumbs, butter, and sugar in medium bowl.
• 4 press mixture evenly over bottom and up sides (not on rim) of prepared dish.
• 5 chill crust 30 minutes.
• 6 preheat oven to 350°f
• 7 bake crust until set, about 10 minutes, then cool.
• 8 for filling:
• 9 combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well.
• 10 gradually add 1/4 cup milk, whisking until cornstarch dissolves.
• 11 whisk in remaining 2 1/4 cups milk, then egg yolks and egg.
• 12 stir over medium-high heat until pudding thickens and boils, about 8 minutes.
• 13 remove from heat.
• 14 add chocolate and butter; whisk until melted and smooth.
• 15 spread pudding in prepared crust.
• 16 press plastic wrap onto pudding to cover and chill pie overnight.
• 17 for topping:
• 18 peel plastic wrap off pie.
• 19 cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over).
• 20 beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie.
• 21 arrange remaining berries atop cream.
• 22 chill pie at least 1 hour and up to 4 hours.