![]() ![]() The most important part about making chocolate pie is that you eat leftovers for breakfast the next day. Don't listen to that last part. To him, that would mar the beautiful simplicity of this luscious dessert and he sees absolutely no logical reason for it. I, on the other hand, will keep adding stuff to the top of my chocolate pie until my fridge is empty, my pantry is cleaned out, and the cows come home. Differences make the world go 'round! Make this pie as a Valentine's Day dessert for your very on Marlboro Man or woman or bring it to your next church potluck or family gathering. Not whipped cream, not meringue, not fruit, not nuts, not sauces… nothing. This is just a good ol' basic, can't-go-wrong, everyone-loves-it, super-easy-to-make, been-around-forever pie recipe with a chocolate pudding filling, and my beloved could seriously eat a slice every day of his life and never get bored.Īnd speaking of that: This pie is always one of those things that drives home to me the differences between Marlboro Man and me, and let me explain: In no universe would he ever, ever consider adorning his chocolate pie with anything. Pour the cream filling into the cooled pie shell.Whenever my husband, the one I call Marlboro Man, imagines chocolate pie-and he imagines it frequently, because it's one of his favorite chocolate desserts-he doesn't think of French silk pie or chocolate chiffon pie or chocolate chess pie or chocolate meringue pie or any other variation.Mix in Sour Cream and the whipped cream.In a stand mixer, beat cream cheese, vanilla and powdered sugar together till well combined.Remove from heat and stir in the butter and vanilla.Boil for about 5 minutes to allow it to thicken. Bring the mixture to a boil over medium heat, stirring constantly.Add the raspberries, water, lemon juice and stir to combine.Whisk together the sugar and the cornstarch in a medium sauce pan. ![]() Them take out the foil and weights and bake for another 15 minutes will the crust is golden brown. Prick the bottom of the pie crust a few times, then line the bottom of the pie crust with foil or parchment and fill with dried beans or pie weights.Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Gently lay the rolled out pie dough into a 9 inch pie dish.I used this easy Basic Pie Crust Recipe from Taste and Tell Blog but a store bought curst would work just fine!ġ 1/2 cups heavy cream whipped to stiff peaksġ2 oz frozen raspberries (or fresh is fine) **Adapted from Jamie cooks it up Raspberry Cream Pie Good thing making this pie, is!Ĭopycat Briermere Farms Raspberry Cream Pie And it's also something I couldn't find anywhere else! But since it takes about an hour to drive there from where I live, popping in to pick up a pie isn't really something I can do on a whim. A crisp flaky crust, filled with a fluffy flavorful cream and topped with a sweet tangy fruit topping. From apple, to cherry, to peach, made with fruit picked right from their farm! And then there are the fresh fruit cream pies. It's a tiny store, but a tiny store filled with pie. As you walk in, an old wooden screen door snaps closed behind you, and the heavenly smell of baked fruit and flakey pie crust fill your senses. It's at the end of a road, past the highway, past the factory outlets, and past some farm fields that make you forget that you're in New York City at all! They sell baskets of fresh fruit and vegetables outside, and inside. Briermere is a small farm stand on the last exit of the LIE. This pie came out of an intense craving for a Raspberry Cream Pie from Briermere Farms in Riverhead, Long Island. ![]()
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