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After tasting this pie at my sister-in-law's house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer. It's a joy to serve this standout treat! -Ruth Bartel, Morris, Manitoba
This recipe is:
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Nutritional Facts 1 serving (1 slice) equals 395 calories, 28 g fat (16 g saturated fat), 68 mg cholesterol, 233 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chocolate Raspberry Pie in Taste of Home June/July 1998, p27
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 23, 2012 by redheadmayhem
I LOVEED this. I have made this twice and the second time around I did something a little different. I made too much whipped cream so I put a layer on top of the cream cheese layer. The chocolate was difficult to cut through the first time I made it, so the second time I just put a layer or mini chocolate chips on top instead. It made it SO much easier to cut through. It is a GREAT recipe :)
Reviewed on Mar. 10, 2012 by brodivilhauer
Next time I am going to add a little more chocolate, but this is still very very good! I loved it!
Reviewed on Jan. 01, 2012 by Leeson
Have used this recipe many times. Didn't change a thing.
Reviewed on Nov. 13, 2011 by BossFanTwinsMom
Very nice and light. My non-cheesecake lovers even liked it. Good tips: 1.use unsalted butter, and 2.dip the knife in boiling water to slice.
Reviewed on Oct. 09, 2011 by KatandSing
I have made this with both graham cracker crust and chocolate cookie crumb crust. Both are equally delicious!
Reviewed on Aug. 01, 2011 by jmkasprak
I remember making this pie when it was first published. It took some time to put together, but it was worth the effort. I'm glad to have found the recipe again.
Reviewed on Jul. 23, 2011 by Talionin
It turned out very delicious, I love the cream layer in between. Make sure to use UNSALTED butter or the chocolate won't come out tasting right. Also oreo crust makes it even better!
Reviewed on Mar. 27, 2011 by melfairy
Very easy to make. Make sure to read the whole recipe and plan accordingly because you do have to refrigerate a couple of times before its done. But it is soooo worth it! This pie is super delicious! I will be making it again and again. I got plenty of compliments from everyone.
Reviewed on Dec. 29, 2010 by aorla846
I'm on my 2nd time making this pie - it is really easy and REALLY good! Agree with the comment on cutting - dip your knife in boiling water between cuts and you'll be able to slice through the chocolate without cracking it.
Reviewed on Dec. 02, 2010 by sschedlbauer51@yahoo.com
I made this pie for Thanksgiving a few years ago and have had to make it for my family for Xmas and Thanksgiving ever since. Delicious!!
Reviewed on Nov. 24, 2010 by CPRoe
This is an amazing pie. I made this last Thanksgiving and it was a big hit. Very rich.
Reviewed on Oct. 08, 2010 by baileyduke
easy solution to cutting through the chocolate and not breaking apart - just have a cup of boiling water to dip you knife into in between cutting and let the knife actually just melt through the chocolate instead of cutting it.
Reviewed on Jul. 02, 2010 by Mellerfly
This is amazing. I've made it many times with lots of compliments.
Reviewed on Nov. 23, 2009 by whiteyclan
This pie is really good. The cream layer is light and goes well with the raspberry layer. I made the pie with an oreo chocolate crust. The only problem I see with this recipe is that the chocolate layer on top gets real hard so that it makes it hard to cut into the pie or try to eat it. The chocolate cracks and then smooshes the cream layer as you try to cut a piece or a bite. Maybe it would be best to leave that layer off and drizzle fudge sauce on each piece as it is served. The pie wouldn't be as pretty though.
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