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Chocolate Raspberry Pie

 Chocolate Raspberry Pie
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
6-8 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh or frozen unsweetened raspberries, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup heavy whipping cream, whipped
  • 2 ounces semisweet chocolate
  • 3 tablespoons butter


  • 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

2 of 2

Chocolate Raspberry Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.