NO BAKE Raspberry Cream Pie with Bittersweet Chocolate Crust


My adaptation of a recipe that appeared in Bon Appetit a few years ago … cool, creamy, rich, decadent, delicious! And no baking needed! 

7 ounces Nabisco Famous Chocolate Wafer cookies, coarsely broken
1/2 cup bittersweet chocolate chips
6 Tbsp. butter, cut into 1/2-inch cubes
1/4 cup sugar

1 14-ounce can sweetened condensed milk
1/4 cup Crema Mexicana (seriously, where has this stuff been all my life?!? … It’s wonderful!) 
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
1 1/4 cups frozen unsweetened raspberries, partially thawed

3/4 cup heavy whipping cream
2 Tbsp. Lyle’s Golden Syrup (If you haven’t tried this yet … do yourself a favor! A lovely taste like no other …)
1 6 oz. container fresh raspberries, rinsed and thoroughly dried

Place broken cookies in processor. Using on/off turns, process until finely ground. Heat together chocolate chips, butter and sugar, stirring, until just melted and smooth. Add to processor and blend until combined. Press crumb mixture gently onto bottom and up sides of a 9-inch glass pie dish (do NOT pack firmly – it will firm as it chills). Chill crust while preparing filling.

Whisk condensed milk, Crema Mexicana, lemon juice, and lemon peel in large bowl to blend. Add the partially thawed raspberries. Stir, pressing gently on the raspberries, until the berries begin to break apart and the filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.

Whip together the heavy cream and Lyle’s Golden Syrup until stiff enough to spread. Spread over top of chilled pie. Top with the fresh raspberries. Serve on a hot summer night to oooh’s and aaahhh’s!


Classic Coconut Custard Pie

Coconut-Custard-PieI grew up eating, and loving, coconut custard pie at diners, or the frozen Sara Lee type. In fact, I liked them so much it never occurred to me to try baking one from scratch. But that is what I did yesterday, and I’ll never go back! This is comfort food at its best! Creamy homemade egg custard, and a satisfying stash of coconut. And it’s almost as easy as taking a frozen pie out of the box and putting it in the oven. Almost. If coconut custard pie is on your list of favorite things, try this one! You won’t be disappointed. 

1 9-inch deep-dish pie shell, unbaked
4 large eggs
1/2 cup sugar
1/8 tsp. salt
Pinch ground nutmeg
1 1/2 tsp. vanilla
1 cup whole milk
1 cup evaporated milk
1/2 cup whipping cream
1 cup flaked coconut

Preheat oven to 350 degrees.

In a large bowl, whisk together eggs, sugar, salt, nutmeg and vanilla. Whisk in milk, evaporated milk and whipping cream until well combined. Stir in coconut, and pour into pie shell.

Bake 40 to 50 minutes, until just set in center (look for a VERY slight wiggle in the center 1″ of the pie). Cool on rack, and be sure to refrigerate promptly. Serve chilled.

Swedish Apple Pie

What an easy and delicious dessert! The crust is like a big chewy-crunchy cinnamon sugar cookie! 

4 medium Granny Smith apples, peeled, cored and sliced
1 tablespoon sugar
1 cup sugar
1 cup flour
1 teaspoon cinnamon
3/4 cup melted butter
1 egg
Preheat oven to 350 degrees. Toss apples with 1 tablespoon of sugar, and pour them into a 9″ pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread evenly over the apples, covering completely. Bake 45 – 55 minutes, until apples are cooked topping is golden brown.

Raspberry Sour Cream Streusel Pie

Here’s an unusual and festive pie – perfect for the holidays! Custardy, intensely raspberry filling with a sweet, crunchy topping. Small slices suffice, so it serves a crowd! Best served chilled, if you can wait that long!  

One 9″ deep-dish (or 10″) unbaked pie crust

2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup sugar
1/8 teaspoon salt
1/3 cup flour
3 cups raspberries (fresh or unsweetened frozen)

1/2 cup dark brown sugar
1/2 cup flour
1/2 cup chopped walnuts
1/4 cup butter, chilled and cut into 1/2″ cubes

Preheat oven to 400 degrees.

Beat the eggs with an electric mixer until light and lemon colored. Whisk in the sour cream and vanilla until blended. In a separate bowl, stir together the sugar, flour and salt, and add to the egg mixture. Gently fold in the raspberries and pour into the unbaked pie crust.

Bake for 30 minutes, or until the center begins to set. Sprinkle evenly with the topping and bake 15 minutes longer, until golden brown. Cool on rack.

TOPPING: Mix together the brown sugar, flour and chopped nuts. Cut in the butter and mix until crumbly.

Jack Daniels Pecan Pie

1/2 cup sugar
1/2 cup dark brown sugar
3 tablespoons butter, melted
1/2 cup light corn syrup
3 eggs, beaten
2 tablespoons Jack Daniels bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

Preheat oven to 375 degrees.

In a mixing bowl, combine the sugar, brown sugar and melted butter. Stir in the corn syrup, beaten eggs, and bourbon. (If a little more than two tablespoons of bourbon falls into the bowl, you probably couldn’t help it. 😉 ) Fold in the pecans. Pour the mixture into the pie crust.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees and continue to bake until the pie is set, about 25 minutes longer. Cool on rack.

Serve with unsweetened whipped cream (my preference) or vanilla ice cream.

Sweet Potato Pie

Simply perfect, and very very easy. Happy Thanksgiving to all! 

1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Boil the sweet potato whole in its skin until done. This could range from between 40 and 90 minutes, depending on the “fatness” of the potato and your altitude. Run cold water over the sweet potato, and slip off the skin. Break it apart and place it in a mixing bowl. Add softened butter, cut into pieces, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat well on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F for 55 to 65 minutes, or until knife inserted in center comes out clean. Let cool (although it’s lovely warm also!) and serve with whipped cream.

Peaches and Cream Streusel Pie

Oh MY. Fresh peaches at the market yesterday, and this pie today. Easy and absolutely scrumptious!

1 9-inch pie shell, unbaked

4  cups peeled, sliced peaches
1/2 cup sugar
1/2 tsp. nutmeg
2 Tbsp. heavy cream
1 egg

Streusel Topping:
1/2 cup unbleached flour
1/4 cup packed dark brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup butter, softened

Heat oven to 425°F.

In large bowl, stir together peaches, sugar and nutmeg. With fork, combine egg and cream and stir into peaches. Pile mixture into pastry shell.

In small bowl, combine topping ingredients and mix until crumbly; sprinkle evenly over peaches.

Cover edge of pastry with a narrow strip of foil to prevent excessive browning. Bake 25 minutes. Remove foil. Bake 10 to 15 minutes longer, until golden brown. Cool 45 minutes before serving. Serve warm!
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