Ingredients
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7 ounces chocolate wafer cookies, coarsely broken (about 32)
1/2 cup bittersweet chocolate chips
6 tablespoons butter, cut into 1/2 inch cubes
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
1/4 cup creme fraiche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries
Preparation
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Place broken cookies in fodd processor. Using on/off turns, process until finely ground. Place chocolate chips, butter and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumbs onto bottom and up sides of a 9\" pie dish (do not pack firmly). Chill crust while preparing filling.
Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until they begin to break apart and filling turns pink. Transfer filling into crust. Chill until filling is set, about 2 hours.
Scatter remaining berries over pie. Cut and serve.
Note: the filling firms up as it chills because the lemon juice reacts with the other ingredients and thickens the pie.
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