I found this awesome recipe on Mom With Cookies. I’ve added my own notes on what I learned while fixing it. It’s been over two years since I last made this, but looking at the recipe again today, I want to have it again, soon.
I’ve also posted a recipe for the chocolate cookie crumb crust below the pie recipe. This recipe is based on one on the Williams Sonoma website, with my own slight variations.
Ingredients
Equipment
Method
- Put a metal bowl in your refrigerator or freezer to chill. You'll use this later to whip your cream. Chilled bowls work best for whipping cream.
- Bring the cream cheese to room temperature, then whip for 2-3 minutes in stand mixer using the whisk attachment.
- add the sugar and 6oz of the raspberries to a small saucepan and apply low heat
- Use a wooden spoon to stir the berries and sugar, crushing the berries with the back of your spoon. Simmer for 3-4 minutes until mixed.
- (Optional) Strain the seeds out of the berries. If you want to keep the seeds in–they have nutritional benefit–you can skip this step, but the texture of cream filling will be slightly grainy.
- (Optional) Add a tsp of lemon juice to the berry mixture. This will help bring out the flavor of the berries.
- Pour the berry/sugar mixture into the cream cheese. Whip on low-to-medium speed for 3-4 minutes until thoroughly mixed and uniformly pink in color.
- While the berries are mixing, put the heavy cream, powdered sugar, vanilla, and almond extract into your chilled metal bowl. Whip to stiff peaks.
- Fold the cream cheese/berry mixture into the whipped cream. Shoot for about dozen folds to get the two mixed. Over-folding can cause the whipped cream to collapse, so beware!
- Use a spatula to place the final mixture into your cooked pie shell, smoothing out the filling. Top with the remaining 6 oz of raspberries.
- Cover and regrigerator until ready to use. You can do this a day ahead if desired.
Nutrition
Notes
Frozen berries would work. Just thaw them out ahead of time. However, the frozen berries won’t look as good as the fresh ones on top of the pie. So, if you are using frozen berries, you might consider chocolate curls to top the pie instead of berries.
Of course, you could also use a graham cracker crust pie shell, but the chocolate is so much more decadent.
Tried this recipe?
Let us know how it was!Ingredients
Equipment
Method
- Preheat oven to 360 degrees
- Mix together cookie crumbs, sugar, and salt (if using) in mixing bowl.
- Melt the butter in your microwave
- Drizzle a third of the butter into the sugar/cookie mixture, blending it with a spatula.
- Continue the above the second third, then with the final third of the butter. Don't add the butter all at once since it will clump up and won't properly mix.
- Cover the bottom of your pie plate with parchment paper to help keep the crust from sticking. (optional)
- Dump the butter and cookie crumb mixture into your pie plate, and use your fingers to press it down and start to shape it to the sides of the plate.
- Use a flat-bottomed measuring cup or glass finish pressing and shaping the crust. Pay particular attention to the sides.
- Bake for five to ten minutes to set the crust.
- Cool to at least room temperature before using. If it will be more than an hour before you use it, cover it with plastic wrap and refrigerate.
Notes
You can make chocolate cookie crumbs by crushing Oreo cookies. Of course, you need to first separate the cookies from the white stuff, a tedious chore. However, you can buy chocolate cookie crumbs on Amazon, and save a step. Nabisco used to sell oreo cookie crumbs, but no longer seem to do so. Now, they seem to only produce oreo cookies crumbled along with the white stuff, not what I’d recommend for a pie crust.
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