Raspberry Ice Box Pie
Serves 6-8
Ingredients
For Crust
- 1 pkg vanilla sandwich cookies, crushed finely
- 2-3 tbsp unsalted butter, melted
- 4 oz bittersweet chocolate
For Filling
- 6 cups fresh raspberries, divided
- 1 cup sugar
- 2½ tbsp cornstarch
- juice of 1 lemon
- 1 tbsp raspberry syrup
To Serve
- whipped cream
- fresh raspberries
- mint leaves
How-to
Make Crust
- Preheat oven to 350º
- Mix the vanilla cookie crumbs in a bowl with the melted butter and press into a 9” pie plate
- Bake for 6-8 minutes. Remove from oven
- Microwave chocolate for 2 minutes, stirring until melted
- Pour the melted chocolate on the bottom of the cookie crust and spread to coat. Set crust aside while making filling
Make Filling
- In a small saucepan, add 3 cups of raspberries, lemon juice, cornstarch, sugar and raspberry syrup
- Place on the stove and bring to a boil over medium heat while stirring constantly. Cook until the fruit is thick and looks like pie filling, about 3 minutes. Remove from heat
- Add the additional 3 cups of raspberries and gently stir into the pie filling. Pour the mixture into the crust
- Refrigerate overnight and top with whipped cream, fresh raspberries and mint leaves to serve