American Pie Council

Chocolate Raspberry Cloud

Chocolate Raspberry Cloud
2000 American Pie Council National Pie Championships
First Place Winner, Pie for the New Millennium Category
Emily Lewis, Loveland, OH
Emily chose this recipe because it is quick, easy and impressive for special occasions,
just right for the busy lifestyles of the new millennium.

1 box (9oz.) thin chocolate wafer cookies
1 1/2 cups whipping cream, divided
1/2 cup raspberry syrup
Extra syrup for serving
1/2 cup sugar
1 tsp. vanilla extract
Red food color (optional)
1 prepared 9-inch chocolate cookie crust *
Optional garnishes (fresh raspberries, mint leaves, chocolate curls)

Whip 2 cups of whipping cream until stiff. Slowly add the sugar, then vanilla. Stir in
raspberry syrup. Spread whipped cream 1/2 inch deep in the bottom of the crust. Place a
layer of cookies on top, dipping the cookies in the whip cream before layering each time.
Add another layer of whipped cream, followed by more cookies. If desired, slightly
overlap the cookies, and build up a slight mound in the center. Continue layering all the
cookies and whip cream, ending with a layer of whipped cream. Cover carefully.
Refrigerate at least 12 hours. Pie will keep up to 3 days.

Before serving, whip remaining 1/2 cup whipping cream, flavor with sugar and vanilla to
taste and frost the pie with a fresh layer. Garnish with fresh raspberries, mint leaves and
chocolate curls. Slice in wedges and serve with additional syrup on each plate.

*To make your own crust, use 1 1/2 cups finely crushed cookie crumbs-approximately 3/4 of
a 9 oz. box of chocolate wafer cookies, combined with 3 Tbsp. melted salted butter. Press
crumbs in a pie pan using your hands or back of a spoon. Refrigerate until firm.