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

Chocolate Raspberry Pie Recipe

Read Reviews (14)
4.77 14
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.

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

Reviews for Chocolate Raspberry Pie(14)

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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