Chocolate-Berry Cream Pie
This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.
Recipe by Cooking Light March 2006
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03/14/2016
I had this in my "recipes I'll make some day" file and pulled it out just yesterday. It's now going in the recycling bin. Egg white in the crust gave it a weird sheen and consistency. Cream layer was it creamy at all - it was dense and tasteless. Curd is good. Don't waste your time on modifying this recipe either - there's plenty of others out there for you to try!
04/28/2012
As is this recipe falls flat but I always use the recipes as a guide adn adjust them to suit my own preferences and use of ricotta cheese or full fat cottage cheese and cream cheese do give fluffy and tasty results everyone missed. You can skimp on the serving size but studies have shown consumption of fat in the dairy products is better for you. I skip the corn startch in making all curds and never have found it necessary to have thick rich fruit curds. Cut those startch calories and use the approach to tailor any recipe to what you and your family like.
02/21/2012
This recipe was so awful, I will have to throw it out. Its practically inedible. The crust is terrible and tasteless, the middle is bland, too dense as another person suggests and overly cottage-cheesy, and I love cottage cheese. The berry layer is basically fine, but not enough to rescue the other layers. You can tell this is a cooking light recipe, and that is NOT a compliment. For dessert you want a light recipe that makes you think that you are eating a toothsome rich one and this one DOES NOT deliver. For a long time I have said that if you start with really good ingredients, its hard to mess them up. But this recipe surely proves that wrong! Don't waste your time on this one!
02/20/2012
really delicious, I tried it and followed each step as in the recipe except I had to work amount of wafer crumbs myself, and the outcome was more than satisfactory
10/02/2010
I thought this would be similar to a ricotta cheese cake with a chocolate crust that I like; this fell way short. The berry curd was good, however I didn't care for the consistency of it; too thick. The filling needed something; also thought it would be "fluffier." It seemed to dense. I'll make the berry curd with less cornstarch and use it on the ricotta cheese cake.
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