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We always serve a simple but delicious dessert at the lake, following our simple, and hopefully delicious dinner. I usually choose a recipe that can be made in advance, and it would seem so far this summer it has been pie, and every one featuring chocolate. My work is done beforehand, and I can visit with friends and relax while at the cabin. Then, after a day of fun all that needs to be done is to cut, garnish, and hand around plates full of wonderful sweetness.


7 ounces chocolate wafer cookies (about 32) coarsely broken
1/2 cup chocolate chips
6 tablespoons butter, cut into small cubes
1/4 cup sugar
1 (14 ounce) can of condensed milk
1/4 cup creme fraiche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries

Place broken cookies in processor, process until finely ground.
Place chocolate chips, butter and sugar in microwave safe bowl. Microwave on high at 15 second intervals until melted, stirring occasionally.
Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9 inch glass pie dish. Chill crust while preparing filling.
Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink.
Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining raspberries over pie. Cut into wedges and serve.

Recipe adapted from Bon Appetit, July 2009


2 eggs
1 cup sugar
5 tablespoons flour
3 tablespoons cocoa
1/8 teaspoon salt
2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
1 baked pie crust
whipped cream or whipped topping

Whisk eggs in a large bowl.
In a small bowl, mix together the sugar, flour, cocoa, and salt. Add to the eggs, mixing well. Gradually add the milk until blended.
Pour into a saucepan and cook over medium heat until mixture thickens, whisking constantly. Remove from the heat and whisk in butter and vanilla. Mix well.
Pour into baked crust, and cook in refrigerator two hours or overnight. Spread whipped cream on top.

Recipe adapted from the Arkansas Democrat Gazette, June 2003


1 unbaked 9-inch pie shell
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
1 1/2 cups chocolate chips

Heat oven to 325F.
Beat eggs in an electric stand mixer on high speed, until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips. Spoon into pie shell.
Bake for 55 to 60 minutes or until pie is set.
Cool on a wire rack. Serve warm or cold with whipped cream or ice cream if desired.