Raspberry Cream Pie

  • Author: Meagan
  • Total Time: 2 Hours


This pie, adapted from Bon Appétit, was actually exceptionally quick.  I made the crust the night before but it wasn’t really necessary from a time perspective.  If you can’t find crème fraîche in your grocery store, there are many recipes on the internet, using heavy cream and buttermilk, to do it yourself – I even have it posted!  Plan ahead and there shouldn’t be a problem.



Raspberry Cream Pie

200g chocolate wafers (1 box of Mr. Christie’s)

3/4 cup chocolate chips

6 T. butter

1/4 c. sugar

Crush the wafers in a food processor.  Put the chocolate chips, butter and sugar in a bowl and microwave carefully, until melted.  Check it often and stir it as you’re heating it.  Pour chocolate mixture into the food processor with the crushed wafers and pulse until blended.   Press mixture into a 9 1/2 inch glass Pyrex pie plate and chill.


1, 300 mL can of sweetened condensed milk

1/4 c. EACH crème fraîche AND fresh lemon juice

2 t. lemon zest

Whisk all together in a large bowl and add;

2 c. fresh raspberries


Whisk, crushing some berries until well combined and the filling turns pink.  Scrape into the chilled crust and chill the pie until it’s set – about 2 hours.  It will set!

Scatter another 1/2 cup or so of raspberries over the top and be sure to cut large slices – a few people at our BBQ said that this was their new favorite pie!

  • Category: Pie, Raspberry, Make-ahead


From Meagan's Kitchen

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