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Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. In a microwave, melt chocolate and butter; stir until smooth.
  • 5. 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.

Reviews for Chocolate Raspberry Pie

Sort By :
MY REVIEW
Reviewed Apr. 18, 2016

"What a HIT this pie was for my picky family!! They LOVE it. So now when I make it I make 2"

MY REVIEW
Reviewed Aug. 13, 2015

"outstanding"

MY REVIEW
Reviewed Jun. 20, 2015

"The chocolate layer on top is hard, so by the time we cut through it, to eat it, with our forks, we both flattened the cream and made a mess of the pie. A hot knife is excellent for cutting and serving, but you still have to eat it without ruining it. Chocolate on the bottom is the only answer. The raspberry layer made us both cringe it was so tart. Two extra tablespoons of sugar might be enough to fix that. The cream layer was delicious. For me, this recipe is only a beginning. It has definite problems to overcome."

MY REVIEW
Reviewed Jan. 29, 2015

"Lovely and delicious! Made for an office party and everyone raved about it! The pie cutter under hot water is a great tip as a regular knife breaks and ruins the look of the chocolate on the slices."

MY REVIEW
Reviewed Dec. 20, 2014

"My daughter made this and it has become the family favorite."

MY REVIEW
Reviewed Oct. 7, 2014

"Beautiful pie, easy to make and really delicious ! Made it for a special dinner desert, and everyone raved. Do as earlier suggested, and hold pie cutter under hot water for a minute. Slides right through the pie and makes perfect slices. Thanks for this tip !"

MY REVIEW
Reviewed Sep. 13, 2014

"My family loved this recipe. I did put the chocolate layer on the bottom and the raspberries on top, with a little whipped cream on top of the raspberries. It looked elegant and tasted even better."

MY REVIEW
Reviewed Sep. 13, 2014

"I didn't alter the recipe at all and it was wonderful. A great balance of the raspberries and chocolate."

MY REVIEW
Reviewed Sep. 11, 2014

"YUMMY! The tart in the raspberries and sweetness of the chocolate went perfectly together! I liked all the refrigeration times it required since a have a newborn to tend to, so bonus points for that!"

MY REVIEW
Reviewed Sep. 4, 2014

"Good taste to pie"

MY REVIEW
Reviewed Sep. 4, 2014

"This has been a family favorite for several years. Per my husband's suggestion, I make the pie upside down. I spread the chocolate on the crust, then add the whipped cream layer and top it with the raspberry layer. It makes it much easier to cut. We also prefer a graham cracker crust. I often substitute cool whip for the whipping cream but whipping cream is the best."

MY REVIEW
Reviewed Sep. 4, 2014

"I've been making this recipe for years. Gram cracker crust is really good too. Some friends ask for this instead of a cake for their birthdays!"

MY REVIEW
Reviewed Nov. 23, 2012

"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 :)"

MY REVIEW
Reviewed Mar. 10, 2012

"Next time I am going to add a little more chocolate, but this is still very very good! I loved it!"

MY REVIEW
Reviewed Jan. 1, 2012

"Have used this recipe many times. Didn't change a thing."

MY REVIEW
Reviewed Nov. 13, 2011

"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."

MY REVIEW
Reviewed Oct. 9, 2011

"I have made this with both graham cracker crust and chocolate cookie crumb crust. Both are equally delicious!"

MY REVIEW
Reviewed Aug. 1, 2011

"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."

MY REVIEW
Reviewed Jul. 23, 2011

"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!"

MY REVIEW
Reviewed Mar. 27, 2011

"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."

MY REVIEW
Reviewed Dec. 29, 2010

"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."

MY REVIEW
Reviewed Dec. 2, 2010

"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!!"

MY REVIEW
Reviewed Nov. 24, 2010

"This is an amazing pie. I made this last Thanksgiving and it was a big hit. Very rich."

MY REVIEW
Reviewed Oct. 8, 2010

"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."

MY REVIEW
Reviewed Jul. 2, 2010

"This is amazing. I've made it many times with lots of compliments."

MY REVIEW
Reviewed Nov. 23, 2009

"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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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.