Chocolate Raspberry Pie – a delicious recipe with Pastry, sugar, cornstarch, cream cheese, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450u00b0 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.
550
kcal
Calories
41
g
Fat
43
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), 3 tablespoons sugar, 1 tablespoon cornstarch, 2 cups fresh or frozen unsweetened raspberries, thawed, and more.
Yes, Chocolate Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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