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Chocolate Raspberry Pie with tart fresh raspberries and a sweet cream cheese layer topped with luscious semisweet chocolate.
Happy 4th of July! We’re not having a big cookout but we did go buy a new grill yesterday. I think we’ll grill fresh zucchini and squash and watch the fireworks in downtown Fredericksburg Virginia. I hope you, your family and friends have a lovely day celebrating our freedom.
If you’re looking for a nice light dessert perfect for tart summer raspberries, this may be just what you need. This pie is not difficult to put together but must be made in 3 easy steps. There is something about chocolate and raspberries that go perfect together. There is just enough chocolate to compliment this pie without overwhelming it. Let’s make another pie
First you will need to pre-baked single pastry shell. If making homemade do not prick the sides and bottom while baking. You can line the crust with two layers of heavy duty foil to help prevent bubbling of the crust. Remove the foil when the crust is almost fully baked and continue baking until lightly browned. Set the crust aside to cool while preparing the raspberry filling.
Select ripe, fresh or frozen, unsweetened raspberries. If frozen thaw the berries before measuring.
In a medium saucepan add the clean, drained berries and sprinkle with sugar.
Add cornstarch and mix to combine. The berries will cook down into a jam like mixture so no need to worry if some are smashed.
Cook the raspberries, sugar and cornstarch over medium heat. Bring to a boil and cook for 2 minutes stirring constantly. Remove from heat and allow the mixture to cool for 15 minutes.
Spread the raspberries into the baked pie crust and refrigerate while preparing the next layer. We recommend using our Perfect Pie Crust Recipe in 3 easy steps. Click HERE to get the recipe and watch the how-to video:
Add 1/2 cup heavy whipping cream to a small chilled mixing bowl.
Beat until stiff peaks form. Set aside.
In another small mixing bowl add sugar, softened cream cheese and vanilla.
Beat with mixer until fluffy.
Gently fold the whipped cream and cream cheese mixture together. Do not beat.
Carefully add the cream cheese mixture to the raspberries.
Gently spread the cream cheese over the raspberries all the way to the edge of the crust.
Cover and refrigerate about an hour to set.
For the final layer you will need 3 tablespoons butter.
And one ounce of good quality semi-sweet chocolate.
Place the butter and chocolate pieces together in a small microwave safe bowl.
Cook on 50% power for about 30 seconds and stir. Cook another 15 seconds if needed and stir until all chocolate is melted. Allow chocolate mixture to cool for 5 minutes.
Drizzle chocolate into the center of the pie.
While drizzling try to keep the chocolate in a circle leaving an outside edge of cream cheese exposed.
Pretty easy!
Refrigerate for at least 2 hours before serving.
For clean slices run a sharp knife under hot water and dry before cutting pie. Garnish with more raspberries or blueberries as desired.
This pie is not overly sweet, but it does have a light, tart, creamy flavor.
And it looks so pretty too!
Chocolate Raspberry Pie
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 8 servings
Course: Dessert
With tart fresh raspberries and a sweet cream cheese layer topped with luscious semisweet chocolate.
Ingredients
- 1 9-inch pre-baked pie crust (see LINK in notes)
- 3-6 tablespoons granulated sugar (use 3 T if the berries are sweet and up to 6 T if the berries are very tart)
- 1 tablespoon cornstarch
- 2 cups fresh unsweetened raspberries, or frozen unsweetened raspberries, thawed
For the filling:
- ½ cup heavy whipping cream
- 1 (8-ounce) package cream cheese, room temperature
- ½ teaspoon vanilla
- â…“ cup granulated sugar
For the topping:
- 1 ounce good quality semi-sweet chocolate, broken into small pieces
- 3 tablespoons unsalted butter, cut into small pieces
Instructions
- Prepare a 9-inch pastry shell and refrigerate until ready to bake.
- Preheat oven to 450°F.Â
- Line the cold pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil and continue baking for 5 minutes or until lightly browned. Set aside to cool on a wire rack.
- In a medium saucepan combine the raspberries, sugar and cornstarch. Cook over medium heat stirring frequently. Bring mixture to a boil and cook for 2 more minutes stirring constantly. Remove from heat and allow the raspberry mixture to cool for 15 minutes. Spread raspberries in the baked pie shell and refrigerate while preparing the cream cheese layer.
- Beat whipping cream in a small mixing bowl until stiff peaks form. Set aside. In another small bowl combine the cream cheese, vanilla and sugar. Beat until fluffy. Fold in the whipped cream and carefully spread over the raspberry layer. Cover and refrigerate at least 1 hour.
- In a small microwave safe bowl, combine the chocolate and butter. Heat on 50% power for 30-second intervals stirring in between until melted. Cool for 5 minutes. Pour the chocolate over the filling and chill the pie for at least 2 hours before serving. Cover the pie and refrigerate leftovers.
Recipe Notes
- (adapted from a recipe on Food.com)
- We recommend using our Perfect Pie Crust Recipe in 3 easy steps. Click HERE to get the recipe and watch the how-to video.
Nutrition
Calories: 277kcal | Carbohydrates: 30g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 94mg | Potassium: 99mg | Fiber: 3g | Sugar: 15g | Vitamin A: 363IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg
Thanks again for stopping by!
Tricia
Lesley
i am going to try this today i will keep you posted wish me luck
Tricia Buice
I hope you enjoyed it Lesley!
Sandy
I made this to bring to a friends house for dessert after dinner. Because of the earlier comment that the filling was not enough, I doubled the filling ingredients and had way too much. I could see needing 1.5 times, but 2 times was not necessary in a 9′ store bought Pillsbury pie crust baked in a Pyrex pie plate. The rasberries really steal the show in this dessert and the filling is lighter than cheese cake. I used semi-sweet chocolate chips to make the topping and they worked fine. Really nice pie that I will likely make again!
Tricia Buice
Thanks for trying this recipe Sandy. So glad you enjoyed it!
Carol
The filling barely covered the raspberry topping! It’s almost like it should have been doubled! No way is it as thick a layer as shown in the pictures!
Tricia Buice
I appreciate the feedback Carol. However, something must have been mis-measured or the pie pan was way too big. Sorry you had trouble.
Dan
That pie looks incredible with the cream in the middle. Whoa. I've got to pass this one on to my baker. <br /><br />Maybe my Easter bunny won't get melted down for the chocolate this time!<br /><br />Oh, and the blueberry banana bread looks awesome as well.
Tanna at The Brick Street Bungalow
YUMMMMMM…. chocolate and raspberries. One of my favorites! Thank you for this elegant beauty! blessings ~ Tanna
Ilke
This looks very elegant, you can not tell it is so easy by just looking at it! <br />Will remember this as I am hosting several dinners for friends and I need EASY!! 🙂
Hungry Jenny
Omigosh, this totally kicks the ass of a cream pie I'm posting tomorrow – this looks gorgeous!<br /><br />Have you heard about Shauna Ahern's (aka Gluten Free Girl) pie party tomorrow? Here is the <a href="http://glutenfreegirl.com/were-having-a-pie-party/" rel="nofollow">link</a> to her post about it – basically just making a pie and posting about it on the 5th July to celebrate all that
Kelly
This looks delicious and so pretty!! Happy 4th of July! 🙂