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No Bake Chocolate Raspberry Cream

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Ingredients

Adjust Servings:
7 ounces chocolate wafer cookies coarsely broken (about 32)
1/2 cup bittersweet chocolate chips
6 tablespoons butter cut into 1/2 inch cubes
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
1/4 cup creme fraiche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries

Nutritional information

456.2
Calories
214 g
Calories From Fat
23.8 g
Total Fat
13.6 g
Saturated Fat
50.5 mg
Cholesterol
315.9mg
Sodium
59.1 g
Carbs
4.8 g
Dietary Fiber
42.6 g
Sugars
7.4 g
Protein
153g
Serving Size (g)
8
Serving Size

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No Bake Chocolate Raspberry Cream

Features:
  • Gluten Free
Cuisine:

This is outstsanding to the point of crazy! I tore this recipe out of Bon Appetit and tried it just today. It is rich and textured, wonderfully creamy. Raspberries and chocolate (love that the chips are bittersweet!) are such a great combination. Thanks so much for posting!

  • 170 min
  • Serves 8
  • Easy

Ingredients

Directions

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No-Bake Chocolate-Raspberry Cream Pie,Since my little girl is allergic to strawberries, I am always looking for great alternatives using raspberries. We have come to really love them! Here’s a quick and easy pie. You can put this together in no time flat but allow at least 2 hours for chilling time. I found this in the July ’09 issue of bon appetit. To make the creme fraiche try recipe #57607,This is outstsanding to the point of crazy! I tore this recipe out of Bon Appetit and tried it just today. It is rich and textured, wonderfully creamy. Raspberries and chocolate (love that the chips are bittersweet!) are such a great combination. Thanks so much for posting!,Since my little girl is allergic to strawberries, I am always looking for great alternatives using raspberries. We have come to really love them! Here’s a quick and easy pie. You can put this together in no time flat but allow at least 2 hours for chilling time. I found this in the July ’09 issue of bon appetit. To make the creme fraiche try recipe #57607


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Steps

1
Done

Place Broken Cookies in Fodd Processor. Using on/Off Turns, Process Until Finely Ground. Place Chocolate Chips, Butter and Sugar in Microwave-Safe Bowl. Microwave on High at 15-Second Intervals Until Melted, Stirring Occasionally. Add Chocolate Mixture to Processor and Blend Until Combined. Press Crumbs Onto Bottom and Up Sides of a 9" Pie Dish (do not Pack Firmly). Chill Crust While Preparing Filling.

2
Done

Whisk Condensed Milk, Creme Fraiche, Lemon Juice, and Lemon Peel in Large Bowl to Blend. Add Half of Raspberries. Stir, Pressing Gently on Some Raspberries, Until They Begin to Break Apart and Filling Turns Pink. Transfer Filling Into Crust. Chill Until Filling Is Set, About 2 Hours.

3
Done

Scatter Remaining Berries Over Pie. Cut and Serve.

4
Done

Note: the Filling Firms Up as It Chills Because the Lemon Juice Reacts With the Other Ingredients and Thickens the Pie.

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William Norris

Spice whisperer infusing her dishes with exotic and aromatic flavors.

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