Black Raspberry Cream Pie with a Chocolate Cookie Crust

by Beth Knorr, Market Manager

I don’t make desserts very often.  Not because I don’t love them, but because I’m just too lazy to make my favorite dessert: pie.  This pie, however, is ridiculously easy.  And for a great bonus- it’s a chilled pie, so you don’t even have to heat up the oven!  I used black raspberries because they are my favorite and also what I had on hand, but I imagine there aren’t many berries that wouldn’t work with this recipe.  Black Raspberry Cream Pie

A note on the ingredients- aside from the berries, there is nothing special about them.  Easy to find, though certainly not local (though you could go all out and make your own yogurt and chocolate cookies.  Then you can have me over for a slice!)  The recipe is easy to put together and is without a doubt a crowd-pleaser.

For the crust:
7 oz chocolate cookies
1/2 cup bittersweet chocolate chips
6 Tbsp butter, cut up into small pieces
1/4 cup sugar

For the filling:
14oz can of Sweetened Condensed Milk
1/4 cup Greek yogurt
1/4 cup fresh lemon juice
1 tsp lemon zest
2 1/2 cups berries

Break up the cookies into a food processor, and pulse until you have fine crumbs.  In a microwave safe bowl, heat the butter, sugar and chocolate chips in 30 second increments, stirring between each one until smooth and all the chocolate has melted.  Add to the food processor, and process until all the crumbs are moistened.  Press into the bottom and up the sides of a 9 inch pie plate, and chill for at least 30 minutes.

In a large bowl combine the condensed milk, yogurt and lemon juice and zest and whisk until thoroughly combined.  Add most of the berries and stir, smushing some or all until the filling takes on the color of the berries and they are distributed throughout.  Pour mixture into pie crust and chill for 2-3 hours until set.  Just before serving, sprinkle the remaining berries on top.



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