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Chocolate Raspberry Cloud

SUBMITTED BY: Emily Lewis

"This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate."

RECIPE RATING:

Read Reviews (24)

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Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups finely crushed chocolate wafer cookies
3 tablespoons butter, melted
2 cups heavy cream
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup raspberry syrup
1 (9 ounce) package thin chocolate wafers
1/4 cup fresh raspberries (optional)
1 tablespoon chopped fresh mint leaves (optional)
1/8 cup semisweet chocolate curls (optional)

DIRECTIONS

To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

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REVIEWS

Reviewed on Feb. 10, 2003 by JAZZY-GIRL

WOW! Chocolate and raspberries, how much better can it get than that? I thought I had died and... MORE

Reviewed on Jul. 23, 2003 by schmerna

This is a great recipe; a perfect "make-ahead" for company. I used 2.5 c of fresh raspberries... MORE

Reviewed on Apr. 16, 2003 by JENMI

This dessert is incredible. Instead of making it into a pie though, I doubled the ingredients... MORE

Reviewed on Feb. 5, 2003 by PONI (rhymes with Bonnie)

I was compelled to make this dessert after reading all the reviews. I'm a good cook who truly... MORE

Reviewed on Nov. 22, 2006 by Rachael

This was so simple and yet so tasty! MORE

Reviewed on Jun. 5, 2005 by HAWESA

Very good! I'd like to try to make a healthy version of this. But it looked really... MORE

Reviewed on Apr. 16, 2003 by Beverly

This was a very quick. I would add just a few drops of red food coloring to give a little more... MORE

Reviewed on Jun. 25, 2003 by JURIBE0427

This was really good. My kids thought I was crazy putting cookies in for the layer, but I let... MORE

Reviewed on Feb. 10, 2003 by KENMORON

Excellent and simple. To make it even faster I used an Oreo cookie crust. Be sure to let it... MORE

Reviewed on Sep. 7, 2006 by kayakinnan

This dessert is easy to make. Just didn't like having to wait so long for it to set. By then... MORE

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