No-Bake Chocolate-Raspberry Cream Pie – a delicious recipe with chocolate wafer cookies, bittersweet chocolate chips, butter, sugar, condensed milk, creme fraiche. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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.", "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.", "Scatter remaining berries over pie. Cut and serve.", "Note: the filling firms up as it chills because the lemon juice reacts with the other ingredients and thickens the pie."]
606
kcal
Calories
40
g
Fat
58
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, No-Bake Chocolate-Raspberry Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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