Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie RecipePhoto by: Taste of Home Chocolate Raspberry Pie Recipe Rating 5

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 (13)

Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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.

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