Yield: 8 servings
7 ounces chocolate wafer cookies (about 32) coarsely broken
½ cup bittersweet chocolate chips
6 tablespoons butter, cut into ½ inch cubes
¼ cup granulated sugar
1 – 14 ounce can of sweetened condensed milk
¼ cup sour cream or crème fraiche
¼ cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 ½ cups fresh raspberries
Place broken cookies into food processor. Using on/off turns, process until finely ground. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground. Place chocolate chips, butter and sugar in a microwave safe bowl. Microwave on high at 15 second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until well combined. Press crumb mixture onto bottom and up sides of 9 inch glass pie plate (do not pack firmly). Chill crust while preparing the filling.
Whisk condensed milk, sour cream or crème fraiche, lemon juice and lemon peel in large bowl to blend. Add half of the raspberries. Stir, pressing gently on some of the raspberries until they break apart and the filling turns pink. Transfer the filling to the chilled crust and chill for another 2 hours in the refrigerator.
To serve: scatter the remaining raspberries over the pie. Cut into wedges and serve
Source: Bon Appetit – July 2009