Chocolate Raspberry Pie Recipe
Chocolate Raspberry Pie Recipe photo by Taste of Home

Chocolate Raspberry Pie Recipe

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

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.

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.
Originally published as Chocolate Raspberry Pie in Taste of Home June/July 1998, p27

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.

Sweet White Wine

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

Reviews for Chocolate Raspberry Pie

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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.

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