BLACK-BOTTOM RASPBERRY CREAM PIE

CRUST:

nonstick vegetable oil spray

1 3/4 C crushed chocolate wafer cookies

1 stick unsalted melted butter

1/4 C sugar

FILLING:

1/2 C sugar

1/4 C unsweetened, Dutch-process cocoa powder

2 T cornstarch

2 1/2 C whole milk

2 large egg yolks

1 large egg

4 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 stick unsalted butter

TOPPING:

3 1/2 pint containers raspberries

1 C chilled whipping cream

2 T powdered sugar

1/2 t vanilla extract

FOR CRUST:

Spray 9 inch pie dish with non-stick spray.  Blend cookie crumbs, butter and sugar in medium bowl.  Press mixture evenly over bottom and up sides of prepared dish.  Chill crust 30 minutes.

Preheat oven to 350 degrees.  Bake crust until set; about 10 minutes, then cool.

FOR FILLING:

Combine sugar, cocoa and cornstarch in heavy medium saucepan; whisk well to blend.  Gradually add 1/4 cup milk, whisking until cornstarch dissolves.  Whisk in remaining 2 1/4 cups milk, then egg yolks and egg.  Stir over medium-high heat until pudding thickens and boils; about 8 minutes.  Remove from heat.  Add chocolate and butter; whisk until melted and smooth.  Spread pudding in prepared crust.  Press plastic wrap onto pudding to cover and chill pie overnight.  

FOR TOPPING:

Uncover pie.  Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate.  Some raspberries will remain.  Beat cream, sugar and vanilla in medium bowl until peaks form; spread over berries on pie.  Arrange remaining berries on cream.  Chill pie at least 1 hour and up to 4 hours.