Chocolate Raspberry Cream Pie
This recipe is taken from the 2002 Milk Calendar. An exquisite indulgence that's simple and quick to prepare.
- Prep: 30 min
- Cooking: 15 min
- Refrigeration: 3 h
- 1 1/2 cups (375 mL) Milk
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) cocoa powder
- 2 tbsp (30 mL) cornstarch
- 1 egg
- 1 cup (250 mL) semisweet chocolate chips
- 1 tsp (5 mL) vanilla extract
- 3/4 cup (180 mL) 35 % cream whipped
- 1 9-inch (23 cm) prebaked deep-dish pie shell
- 1 1/2 cups (375 mL) fresh raspberries
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Heat 1 cup (250 mL) of the milk with sugar until steaming. In large bowl, whisk cocoa with cornstarch; gradually whisk in remaining milk, then egg until blended. Gradually whisk hot milk mixture into cocoa mixture in thin, steady stream.
Cook over medium heat, whisking often, for about 10 min or until thickened to pudding consistency. Remove from heat and stir in half the chocolate chips and vanilla extract until melted. Transfer to bowl; place plastic wrap directly on filling; refrigerate until cool.
Set aside 1/2 cup (125 mL) of whipped cream; fold remaining into cooled filling. Melt remaining chocolate chips in microwave on Medium (50 % power), uncovered, for 3 minutes or over hot water.
Brush over bottom and sides of pie shell. Let cool. Sprinkle 1 cup (250 mL) of the raspberries over chocolate. Spoon in filling, smoothing top. Refrigerate for 1 hour or until set, or for up to 1 day. Just before serving, garnish with remaining raspberries and reserved whipped cream.
"Painting" the crust with chocolate not only adds an extra hint of flavour, it keeps the filling from making the crust soft.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin A:||12 %|