At the American Pie Council’s 2000 National Pie Championship, this pie took home the First Place trophy in the category “Pie for the New Millennium.” This dish was chosen by Emily because it is suitable for the hectic lifestyles of the new millennium and is quick, simple, and impressive for special events. Use a pre-made chocolate cookie crust to make this dish even quicker. Drizzle raspberry syrup on each plate when you’re ready to serve.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 ½ cups finely crushed chocolate wafer cookies
- 3 tablespoons butter, melted
- 2 cups heavy cream
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ cup raspberry syrup
- 1 (9 ounce) package thin chocolate wafers
- ¼ cup fresh raspberries (Optional)
- 1 tablespoon chopped fresh mint leaves (Optional)
- ⅛ cup semisweet chocolate curls (Optional)
Instructions
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 19 g |
| Sodium | 358 mg |
| Sugars | 44 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
As far as taste goes, this was pretty good. It’s strong on the sugar wafer side, but I was disappointed in how little of the raspberry flavor came through. If I made it again I would probably consider a layer of raspberries. I did have them on top of the pie, but by far my best tasting bites were the ones that had at least two raspberries in them. The other issue I had with this pie was the awkwardness of cutting pieces. Definitely difficult to make a round pie out of rectangle-sized wafers. Even if it were in a 9×13 or square dish, cutting through any part that has a wafer ends up entirely destroying the shape of the pie. I like the concept (and taste for the most part) of this pie enough to keep in my favorites, but the next time I’ll definitely make changes to add more raspberry and help with structuring.
Disappointing – raspberry flavouring did not come through, and texture a little grainy.
Was just a tad too sweet for my family so I will cut back a little on the sugar next time. It was delicious and worth making again!! I did add a few drops of red food coloring because it wasn’t very pink with just the syrup.
Very disappointing. Made my own raspberry syrup as one review suggested and when I added it to the whipped cream it curdled. I guess it should be mention ed the syrup should be refrigerated first? Very sad this didn’t work.
Delicious. However, it does not need the full half cup of sugar if you’re using raspberry filling with sugar added. I used maybe a tablespoon and it came out delicious. Make sure to use powdered sugar for the best texture. The second time I made it I used extra chocolate crumbs for layering and it came out even better.
If you like whipped cream you’ll love this one. I only made 2 changes: I broke the wafer cookies up before I layered them with the whipped cream because I thought when you cut into it a large area would be collapsed. Also it needs a little red or pink food coloring – it just looks more raspberry-ish. Other than that, I followed the recipe exactly. Be sure to refrigerate it for a long time before serving – those cookies come out the texture and flavor of those ice cream sandwiches that have the soft cookie on the outside. Thinking I’ll just do a vanilla bean flavoring / syrup instead of the raspberry and call it ice cream sandwich pie. AWESOME! Everyone loved it.
This recipe wasn’t too difficult to make, and turned out very well. I doubled the recipe and made two pies, which I took to a family reunion. Of all the desserts there, it was the first to be eaten. I grated a small amount of dark chocolate into the whipped cream that I used to top the pies just before serving instead of using chocolate curls, and garnished them with raspberries and blackberries to give them a red, white, and blue look for Independence Day. I will definitely be making this recipe again.
This is excellent! The hardest part of this recipe was waiting the 12 hours to cut it (we only waited 8) and finding the Raspberry Syrup in my area. I never did find the syrup so I used the Raspberry Sauce (by The_Tattooed_Chef) from this site and just made it a little thicker and it worked perfectly. This is light, airy, and delicious. Everyone loved it. I will be making this again. Thanks for sharing!
This was so simple and yet so tasty!
This dessert is easy to make. Just didn’t like having to wait so long for it to set. By then the cream is set and I can see why you would have to add fresh. It was okay but nothing I’d make again.
The family loved it. I only gave it 4 stars because a)it was really rich and b)I had a hard time finding the chocolate wafers — ended up using oreo cookies without the filling.
Very good! I’d like to try to make a healthy version of this. But it looked really beautiful… I used red food coloring in the whipped cream, and put raspberries and grated chocolate on top. Everyone liked it.
Very tasty but time consuming to create. The heavy cream didn’t sweeten up as much as I expected and gave the dessert an odd flavor. The fresh berries and syrup garnish disguised that but still I wonder if whipping cream wouldn’t have been a better choice. My guy thought it was very good and worth the effort!
Very refreshing dessert. Easy to make also.
This was really good. My kids thought I was crazy putting cookies in for the layer, but I let it refrigerate overnight, and it was perfect. Yum! (I made it for Valentine’s day, and decorated it with chocolate hearts.)
Fabulous!!! With the raspberries on top, it was a truly beautiful dessert. The family thought it came from the bakery.
This pie is outstanding especially if you are looking for a quick and easy recipe that tastes wonderful. Like others, I added red food coloring. I made it twice and left out the sugar the second time since we found it a bit too sweet the first time. Actually, both were fine!!
Made this pie for Thanksgiving and everyone loved it. It is so easy and was just as good 3-4 days later! Am going to make it again for Christmas dinner.
I didn’t care for this recipe at all. I was really excited to make this pie and even made one for my neighbor. You would think, with all the ingredients involved that it would be fabulous. I didn’t mention to my family that I didn’t care for it, just to see how they would react. My 7 yr old daughter rated it a five. My husband gave consistancy a 2 and taste a 4. Maybe I did something wrong??!!! I thought it was pretty good before the 12 hours in the fridge. Also…. my neighbor never called to rave about it!
Excellent and simple. To make it even faster I used an Oreo cookie crust. Be sure to let it refrigerate overnight before serving. We were piggies and tried to eat it right away and it wasn’t very good.
WOW! Chocolate and raspberries, how much better can it get than that? I thought I had died and gone to heaven. Thanks for sharing.