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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
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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!

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