This weekend, L and I went to a friend's house for dinner. This couple is also expecting their first kid this year - they are 13 weeks ahead of me. So we gossiped about all of the weird things that are happening, while our husbands rubbed it in that they could drink beer. Anyway, I always like to bring something homemade when I go to a BBQ or dinner, so I made this pie that my friend claims she is now dating. It's super easy and is delicious. And you can eat it even if you aren't pregnant too.
- 7 ounces chocolate wafer cookies (about 32), coarsely broken
- 1/2 cup bittersweet chocolate chips
- 6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
- 1/4 cup sugar
- 1 14-ounce can sweetened condensed milk
- 1/4 cup crème fraîche*
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 2 1/2 cups fresh raspberries (two 6-ounce containers)
Place broken cookies in 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 crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining raspberries over pie. Cut into wedges and serve.