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
   (28)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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"

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