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Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie Recipe photo by Taste of Home

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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

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Chocolate Raspberry Pie Recipe

Prep: 30 min. + chilling Bake: 15 min. + cooling

Yield: 6-8 Servings

30 15 45

Ingredients

Pastry for single-crust pie (9 inches)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Directions

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
In a microwave, melt chocolate and butter; stir until smooth.
Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator. Yield: 6-8 servings.

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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Reviews for Chocolate Raspberry Pie

Chocolate Raspberry Pie

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(11-14) of 14 reviews

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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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