The balance of easiness and the and taste of something you bake is hard. That is why I would like to keep that in mind for this pie. Sometimes people want to have something easy to make but have the same taste as if they did a complex recipe.
An example of this when people try to pack a lunch for school or work and feel like they can't get anything that doesn't tasty good without prepping or doing a lot of work in the morning. It is the same for baking, people can get taste without having to do a tone of work.
So I will try to make the ingredients as accessible as possible and easy to make. It is simple and even needs no baking. The only thing that will take long is the cooling process.
So I hope you like the recipe and the easy directions.
Step 1: Accessible Ingredients
I think that it is a good idea to have ingredients that is accessible for everyone. I live in a small town that doesn't have a lot of big stores that are only located in big cities like L.A an N.Y.C, So it is very important to me to make something that deals with common ingredients. So I hope this list is easy for everyone
- 14 whole (227 grams) chocolate graham crackers (Animal Crackers)
- 7 tablespoons (99 grams) unsalted butter, melted
- 1 cup (170 grams) semisweet chocolate chips
- 3 cups (420 grams) raspberries, fresh or thawed frozen
- 2/3 cup (133 grams) granulated sugar
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 1/2 cups (340 grams) plain nonfat yogurt, cold
- 8 ounces (227 grams) cream cheese, at room temperature
- 1/2 cup (63 grams) powdered sugar 2 cup heavy cream, cold
- 1/2 cup semisweet chocolate chips, melted
- Fresh raspberries, for garnish
Step 2: Crust and Preparation
For the crust I would oil the pie plate, this will help to get the pie out in the end. At the end you will just need to put the plate in hot water and this will loosen the pie from the plate.
- In the bowl of a food processor pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Then Pat down the the crust with your fingers or if you have a cup laying around smash the crust down with the bottom of the cup
- Then freeze over night or about 4 hours
The crust will harden and make a sold foundation from the goodness of the rich raspberry filling.
Step 3: Raspberry Mixture and Yogurt Mix
This is the heart and soul of the the pie. It is easy to make and only takes a couple of steps. It will be easier if you pre-prepare the measured ingredients.
- In a microwave-safe bowl, microwave the chocolate chips in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
- In the clean bowl of a food processor or blender, combine the raspberries, sugar, and cocoa powder and pulse until smooth.( Press the mixture through a fine mesh strainer to remove seeds).(optional)
- In the bowl of an electric mixer, beat the cream cheese on high speed creamy. Add the yogurt and powdered sugar and beat until smooth. Add in the raspberry mixture and cooled melted chocolate, beating to combine. The chocolate will become a sort of smooth and chunky texture with flecks of hardened chocolate woven into the mixture.
This is the base of the filling before we add the whipped cream, this will make the mixture fluffy and light.
Step 4: Whipped Filling
After step 3 we will whip our cream and add this to are mixture from step 3.
- Whip the cream until soft peaks form, then gently fold the whipped cream into the raspberry and yogurt mixture until smooth and creamy. Then freeze for at least 4 hours or overnight.
- Then after the overnight chill let the pie sit out for 10-15 minutes, then drizzle with melted chocolate or chocolate syrup
Step 5: Serve and Enjoy
After letting the pie sit out for 15-25 minutes the pie should be melting a little bit, this will give the pie a good flavor and will prevent an icy flavor. After the long summer day it will be a perfect treat to eat.
Just add a little whipped cream and just enjoy the time. Hey maybe it will be great for breakfast!
- Baking is both an art and a science.; Sherry Yard